Aunt Martha's Pudding

Ingredients

• six ounces of bread crumbs
• one gill of milk
• yolks of three eggs
• whites of two eggs
• one tea-spoonful of essence of vanilla
• three ounces of sugar
• one half dozen of preserved cherries

Method

1. 1

   Grease a pint pudding-mould and place preserved cherries at the bottom.

2. 2

   Pour boiling milk over bread crumbs.

3. 3

   Beat egg yolks with sugar, then mix with whipped egg whites and vanilla.

4. 4

   Combine with soaked bread crumbs and milk, pour into the mould, cover, and boil for one hour and twenty minutes.

5. 5

   Turn out onto a hot platter and serve with jam sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 98. The excerpt below is the record exactly as published.

Aunt Martha's Pudding.— Six ounces of bread crumbs, one gill of milk, yolks of three eggs, whites of two eggs, one tea-spoonful of essence of vanilla, three ounces of sugar, one half dozen of preserved cherries

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