Bread and Butter Pudding
From Six little cooks, 1910
Can be varied by using jam or jelly instead of sugar.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 45. The excerpt below is the record exactly as published.
s piece of a loaf into thin slices, Grace, and then spread them thickly with butter. Amy, you may make a custard of the rest of the materials, and Mabel can go to work on her farina blanc-mange." When the pudding materials were prepared, a round baking dish was selected, into which the slices of bread and butter were neatly fitted, being cut to shape; each layer was sprinkled with sugar until the dish was half full. Then a small-sized, heavy plate was turned down over them to prevent them from floating, and the hot custard
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Cook this with the app: pantry check, scaling, and the assistant.