Baked Bread-and-Fruit Pudding

Ingredients

• 1.5 pints bread crumbs, dry
• 2 quarts sweet milk
• 3 tablespoonfuls melted butter
• Flavor with nutmeg
• 6 to 8 eggs, whites beaten to a stiff froth
• 1 lb. raisins, picked, seeded, chopped, and dredged with flour

Method

1. 1

   Mix ingredients as prescribed for Baked Bread Pudding, adding the dredged fruit last.

2. 2

   Bake longer than Baked Bread Pudding due to the fruit.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 82. The excerpt below is the record exactly as published.

2 quarts sweet milk. 3 tablespoonfuls sugar. 6 to 8 eggs, whites beaten to a stiff froth. Grated nutmeg enough to flavor. Put crumbs into a deep dish. Heat milk to boil- ing and pour it over the crumbs. Soak until crumbs become soft. Add incorporated yolks and sugar, then the melted butter and nutmeg ; finally stir in quickly the beaten whites. Put mixture at once into a well-greased baking dish, and bake to a brown. Time of baking, one hour to one hour and a half. Eat hot or cold. BAKED BREAD-AND-FRUIT PUDDING. li pints bread crumbs, dry. 2 quarts sw^eet milk. 3 tablespoonfuls melted butter. Flavor with nutmeg. 6 to 8 eggs, whites beaten to a stiff froth. 1 lb. raisins, picked, seeded, chopped, and dredged with flour

Cook this with the app: pantry check, scaling, and the assistant.