Boiled Bread-Pudding
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Serve immediately after cooking.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 246. The excerpt below is the record exactly as published.
BOILED BREAD-PUDDING. Grate a quart bowl full of stale bread, pour over it a quart of boiling milk, and let it stand an hour ; then add sugar to taste, and three eggs beaten to a foam ; butter a bowl just large enough to contain the pudding
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