A Brown Bread Pudding
From Modern cookery, in all its branches, 1884
Serves 6
Grated lemon rind can be added for flavor.
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 373. The excerpt below is the record exactly as published.
3 oz. ; sugar, 4 oz. ; eggs, 5 ; brandy, small glassful ; rind, 1 lemon. Further ad- ditions at choice : candied peel, oz. ; currants, | lb. A BROWN BREAD PUDDING. To half a pound of stale brown bread, finely and lightly grated, add an equal weight of suet chopped small, and of currants cleaned and dried, with half a saltspoonful of salt, three ounces of sugar, the third of a small nutmeg grated, two ounces of candied peel, five well-beaten eggs, and a glass of brandy. Mix these ingredients thoroughly, and boil the pudding in a cloth for three hours and a half. Send port wine sauce to table with it. The grated rind of a large lemon may be added to this pudding with good effect. Brown bread, suet, and currants, each 8 oz. ; sugar, 3 oz. ; candied peel,
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.