Bread and Butter Pudding

Ingredients

• one medium sized cracker
• each cup of milk required
• one egg
• a speck of nutmeg
• a speck of salt

Method

1. 1

   Soak crumbled crackers in milk for several hours.

2. 2

   Add beaten eggs, cooked raisins, nutmeg, and salt.

3. 3

   Bake until nothing adheres to an inserted knife blade.

4. 4

   Serve with hard sauce or lemon sauce.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 73. The excerpt below is the record exactly as published.

Bread and Butter Pudding. Cut bread into small wredged-shaped pieces one- fourth inch thick and butter well on one side. Make a custard in a small pudding dish, fit the bread over the custard so as to cover it, butter side up ; bake till firm. A layer of fresh fruit or jam may be put in the bottom of the pudding dish. The buttered bread browns and makes a nice looking pudding. Desserts. 171 Thanksgiving Pudding. The raisins, few or many, must be seeded and stewed gently for an hour before the pudding is made. Let them cook uncovered at the last, so the water may evaporate, that none of the richness of the raisins need be lost by draining. Allow one egg and one medium sized cracker for each cup of milk re- quired to fill the pudding dish. Soak the crumbled crackers in the milk for several hours ; add the beaten eggs and the cooked raisins, and a speck of nutmeg and salt. Bake in a very moderate oven until nothing adheres to an inserted knife blade. The pudding is unsweetened, and should be served with a hard sauce or a rich lemon sauce. Cabinet Pudding. Butter a mold and decorate it with candied fruit ; put in a layer of stale sponge cake, then a few pieces of fruit, and repeat till the mold is nearly full. Pour one pint of boiling milk into the yolks of three eggs beaten with one-fourth cup of sugar and one-half a salt- spoon of salt. Pour gently into the mold and set it in a pan of water, and bake or steam it one hour. Serve hot with or without sauce. Crumbled macaroons or cocoanut cakes may be used in place of the fruit. A cake with a chocolate frosting will make another variety. Tapioca. This starchy food comes to us in several forms, and any one may be used in the following recipes. The flake tapioca should be soaked several hours, the pearl may be soaked or not, while the fine granules are used 172 Home Science Cook Book. without soaking. Sago may be substituted for tapioca in any recipe. Fruit Tapioca. Cook one-half cup of tapioca in one pint of boiling water until transparent. Then add a little salt and sugar and spice if desired. Pour around cored and pared apples placed in a buttered pudding dish. The centers of the apples may be filled with sugar, raisins, nuts, or jelly. Bake until the apples are tender, and serve warm with cream and sugar. Or pour the cooked tapioca over strawberries or sliced peaches, bananas, oranges, etc., and serve cold. Or stir into the tapioca one cup of fruit juice, pulp, jelly, or fresh berries, cook a little longer, then chill in molds. Tapioca Pudding. Scald one pint of milk and shake gently into it one- fourth cup of fine tapioca, stirring all the time. When it begins to thicken add one teaspoon of butter, one beaten egg, and one-fourth cup of sugar. Flavor with nutmeg. Pour into a buttered pudding dish, and bake in a very moderate oven for about thirty minutes, or until firm like a custard. Serve hot or cold. The egg may be omitted. Raisins, dates, or other fruits may be added. Tapioca Cream. Cook one-fourth cup of tapioca until transparent in one pint of milk. Then mix in the beaten yolks of two eggs and cook three minutes more, stirring all the time. Beat in the stiff whites of the eggs when Desserts. 173 taken from the fire, or make a meringue for the top. If the pudding is too thick it may be diluted with a little scalded milk or fruit juice. Flavor with a speck of salt

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