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A Fine Bread Pudding
From The national course in home economics, 1917
Serves 4
This is an excellent dessert for an elaborate dinner.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 189. The excerpt below is the record exactly as published.
A FINE BREAD PUDDINQ. Take one pint of nice bread-crumbs, one quart of milk, one cupful of sugar, and the well-beaten yolks of four eggs, the grated rind of one lemon and a piece of butter the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.