Bread-and-butter Pudding
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 344. The excerpt below is the record exactly as published.
Bread-and-butter Pudding. —Make a batter of five eggs and a pint of milk ; add a little salt before the eggs are put in. Have several slices of bread about as thick as for toasting, and spread butter thickly on them. Rutter a pudding-dish, and put in a layer of bread-and-butter, then raisins and currants, and another layer of bread-and-butter, until the dish is nearly three-quarters full. Flavor the batter with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.