Boiled Bread Pudding

Ingredients

• Two cupfuls of bread-crumbs
• One cupful of molasses
• One cupful of raisins
• One cupful of milk
• Two eggs
• Butter or suet the size of an egg
• One tea-spoonful of soda
• One tea-spoonful of cinnamon
• One tea-spoonful of cloves
• One tea-spoonful of allspice
• One-half tea-spoonful of nutmeg
• One-half tea-spoonful of salt

Method

1. 1

   Soak the bread-crumbs in the milk for fifteen minutes; then mash them fine, add the molasses, warmed, and the soda, dissolved in a tablespoonful of cold water.

2. 2

   Next put in the spice, salt, seeded raisins, butter (if suet is used, chop it very fine before adding it), and lastly the beaten eggs.

3. 3

   Boil in a bag or a mould for two hours, and serve with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 200. The excerpt below is the record exactly as published.

BOILED BREAD PUDDING. Two cupfuls of bread-crumbs. • One cupful of molasses. One cupful of raisins. One cupful of milk. Two e^gs, • W Butter or suet the size of an egg. One tea-spoonful of soda. One tea-spoonful of cinnamon. One tea-spoonful of cloves. One tea-spoonful of allspice. One-half tea-spoonful of nutmeg. One-half tea-spoonful of salt

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