A Bread Pudding
From Modern cookery, in all its branches, 1884
Serves 6
Can be enriched with additional butter, eggs, brandy, and currants.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 372. The excerpt below is the record exactly as published.
A BREAD PUDDING. Sweeten a pint of new milk with three ounces of fine sugar, throw in a few grains of salt, and pour it boiling on half a pound of fine and lightly -grated bread-crumbs ; add an ounce of fresh butter, and cover them with a plate ; let them remain for half an hour or more, and then stir to them four large well- whisked eggs, and a flavouring of nutmeg or of lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.