Bread and Butter Pudding
From Six little cooks, 1910
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.
BREAD AND BUTTER PUDDING. Four eggs, three cups milk, three-quarters of a cup sugar, one teaspoonful lemon or vanilla, a little nutmeg, some stale bread and butter
Cook this with the app: pantry check, scaling, and the assistant.