Boiled Bread Pudding

Ingredients

• To ONE quart of bread crumbs
• one cupful of molasses
• one cupful of fruit or chopped raisins
• one teaspoonful each of spices
• one tablespoonful of butter
• one teaspoonful of salt
• one teaspoonful of soda
• about a cupful of flour

Method

1. 1

   Soak bread crumbs in hot milk, then add molasses, fruit, spices, butter, salt, soda, and flour.

2. 2

   Boil or steam for three hours.

3. 3

   Serve with sweet sauce.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 250. The excerpt below is the record exactly as published.

BOILED BREAD PUDDING. To ONE quart of bread crumbs soaked soft in a cup of hot milk, add one cupful of molasses, one cupful of fruit or chopped raisins, one teaspoonful each of spices, one tablespoonful of butter, a teaspoonful of salt, one teaspoonful of soda, about a cupful of flour sifted; boil or steam three hours. Serve with sweet sauce. ALMOND PUDDING. No. 1. Put two quarts of milk into a double boiler ; stir into it two heaping tablespoonfuls of sifted flour that has been stirred to a cream, with a little of the milk. When it boils, care should be taken that it does not burn ; when cooked, take from the fire and let it cool. Take the skins off from two pounds of sweet almonds, pound them fine, stir them into the milk ; add a teaspoonful of salt, a cupful of sugar, flavoring and six well-beaten eggs, the yolks and whites beaten separately. Put bits of butter over the top. Bake one hour. A gill of brandy or wine improves it. ALMOND PUDDING. No. 2. Steep four ounces of crumbs of bread, sliced, in one and one-half pints of cream, or grate the bread ; then beat half a pound of blanched almonds very fine till they become a paste, with two teaspoonfuls of orange-flower DtlMPLimS AND PVDDINGH. 371 water ; beat up the yolks of eight eggs and the whites of four ; mix all well together ; put in a quarter of a pound of loaf sugar and stir in three or four ounces of melted butter ; put it over the fire, stirring it until it is thick ; lay a sheet of paper at the bottom of a dish and pour in the in- gredients ; bake half an hour. Use the remaining four whites of eggs for a meringue for the top. BATTER PUDDING, BAKED. Four eggs, the yolks and whites beaten separately, one pint of milk, one teaspoonful of salt

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