Bread Meringue. — Boil half a pound of stale bread in
a pint of milk very slowly in an enamelled saucepan.
Then beat it well with a fork, add sugar and lemon- juice to
taste, two ounces of butter, and the yolks of three eggs.
Mix thoroughly together, turn into a well-buttered pie- dish
(a good-sized one), and bake in the oven till brown. Then
spread over it a layer of jam, and pile on the top the whites
of three eggs✪ Bread Meringue, mixed with a little sugar, and beaten to a
stiff froth. Put the dish in the oven, and serve directly the
surface is brown.
Queen of Puddings. — This is a variation of the above.
Soak a pint of breadcrumbs in a pint and a half of milk,
with a piece of butter the size of an egg, a quarter of a
pound of moist sugar, and the grated rind of a lemon.
Stale Bread. 93
When thoroughly blended, add the yolks of three eggs well
beaten, mix, turn it all out into a fairly large cake tin, and
place in a good oven. When well baked cover with a layer
of jam, and heap up on the top the whites of three eggs
beaten to a stiff froth, with the juice of half a lemon and a
teaspoonful of caster sugar✪ Queen of Puddings. Bake till lightly coloured,
then put a frill of paper round the tin, and serve at once.
Baked Bread Pudding. — Put into a basin a quarter of
a pound of breadcrumbs, a quarter of a pound of flour, a
quarter of a pound of sugar, six ounces of currants and sul-
tanas mixed, a small quantity of chopped peel, if liked, a
little mixed spice, and a pinch of salt. Then add six ounces
of clarified dripping, and rub it into the rest till throughly
mixed. Beat up two eggs with three-quarters of a teacupful
of milk, and stir all together for five minutes ; add lastly a
small teaspoonf ul of baking-powde✪ Baked Bread Puddingr ; stir thoroughly and
turn out the mixture into a well-buttered Yorkshire
pudding tin. Spread evenly and bake in a moderate oven.
Turn it out when done, cut it into squares, sprinkle plenti-
fully with caster sugar, and serve hot.
" Fain Perdu." — Out from the crumb of a stale tin
loaf slices half an inch thick, trim these into any fancy
shapes that are liked, and soak them in milk sweetened to
taste, in which a pod of vanilla has been boiled. Drain
them well. Beat up one or more eggs with a pinch of salt✪ Fain Perdu,
dip the pieces of bread in it, and fry them a golden colour
in boiling lard. Make a custard with yolks of eggs and
the milk in which the pieces of bread were soaked. Arrange
these latter on a hot dish, pour the custard all over them,
and serve at once.
Steamed Bread Pudding. — Soak ten ounces of bread
in rather more than a pint of milk, and stir it over the fire
with a little dripping till thoroughly soft and hot. When
half cold mix in the yolks of three eggs, three ounces
94 Stale Bread.
of sugar, and half an ounce of pounded almonds, mix
thoroughly, and stir in lastly the whites of the three eggs✪ Steamed Bread Pudding
whisked to a stiff froth. Turn into a buttered mould, and
steam it in boiling water for about an hour and a quarter.
Serve with a fruit sauce.
Page 52 · 6 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bread Meringue. — Boil half a pound of stale bread in a pint of milk very slowly in an enamelled saucepan. Then beat it well with a fork, add sugar and lemon- juice to taste, two ounces of butter, and the yolks of three eggs. Mix thoroughly together, turn into a well-buttered pie- dish (a good-sized one), and bake in the oven till brown. Then spread over it a layer of jam, and pile on the top the whites of three eggs, mixed with a little sugar, and beaten to a stiff froth. Put the dish in the oven, and serve directly the surface is brown.
Queen of Puddings. — This is a variation of the above. Soak a pint of breadcrumbs in a pint and a half of milk, with a piece of butter the size of an egg, a quarter of a pound of moist sugar, and the grated rind of a lemon.
Stale Bread. 93
When thoroughly blended, add the yolks of three eggs well beaten, mix, turn it all out into a fairly large cake tin, and place in a good oven. When well baked cover with a layer of jam, and heap up on the top the whites of three eggs beaten to a stiff froth, with the juice of half a lemon and a teaspoonful of caster sugar. Bake till lightly coloured, then put a frill of paper round the tin, and serve at once.
Baked Bread Pudding. — Put into a basin a quarter of a pound of breadcrumbs, a quarter of a pound of flour, a quarter of a pound of sugar, six ounces of currants and sultanas mixed, a small quantity of chopped peel, if liked, a little mixed spice, and a pinch of salt. Then add six ounces of clarified dripping, and rub it into the rest till throughly mixed. Beat up two eggs with three-quarters of a teacupful of milk, and stir all together for five minutes ; add lastly a small teaspoonful of baking-powder ; stir thoroughly and turn out the mixture into a well-buttered Yorkshire pudding tin. Spread evenly and bake in a moderate oven. Turn it out when done, cut it into squares, sprinkle plentifully with caster sugar, and serve hot.
"Pain Perdu." — Cut from the crumb of a stale tin loaf slices half an inch thick, trim these into any fancy shapes that are liked, and soak them in milk sweetened to taste, in which a pod of vanilla has been boiled. Drain them well. Beat up one or more eggs with a pinch of salt, dip the pieces of bread in it, and fry them a golden colour in boiling lard. Make a custard with yolks of eggs and the milk in which the pieces of bread were soaked. Arrange these latter on a hot dish, pour the custard all over them, and serve at once.
Steamed Bread Pudding. — Soak ten ounces of bread in rather more than a pint of milk, and stir it over the fire with a little dripping till thoroughly soft and hot. When half cold mix in the yolks of three eggs, three ounces
94 Stale Bread.
of sugar, and half an ounce of pounded almonds, mix thoroughly, and stir in lastly the whites of the three eggs whisked to a stiff froth. Turn into a buttered mould, and steam it in boiling water for about an hour and a quarter. Serve with a fruit sauce.
Records on this page
Bread MeringueQueen of PuddingsBaked Bread PuddingFain PerduFried Bread with CustardSteamed Bread Pudding