Bread and Butter Pudding
From Blue Ribbon and Pure Gold cook book, 1905
Custard: 2 cups hot milk, 1 egg, 0.5 cup sugar, 2 tablespoons butter, 0.5 teaspoon salt, 1 teaspoon Pure Gold vanilla.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 57. The excerpt below is the record exactly as published.
Bread and Butter Pudding—Break slices of buttered bread into pieces. Put in greased baking dish, and pour in raw custard to nearly fill the dish. Let stand 4 hour, then cook in the ovenina pan of hot water. 4 to 1 cup of raisins or other fruit may be added
Cook this with the app: pantry check, scaling, and the assistant.