Baked Bread-Pudding
From Hilda's diary of a Cape housekeeper, 1902
An old German recipe.
Presented as published in 1902. 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 Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 69. The excerpt below is the record exactly as published.
Baked Bread-pudding. — H also sends me a very old German recipe for a baked bread-pudding, which she describes as follows. Soak some slices of bread in a pint of milk and three eggs, beaten together. When well moistened fry in a pan with butter. Meanwhile boil in a saucepan a tumbler of light wine, half a cup of stoned raisins, twenty-five blanched almonds, cut in strips, a small cup of sugar, and some pounded cassia
Cook this with the app: pantry check, scaling, and the assistant.