Bread and Fruit Pudding
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Suitable fruits include loganberries, blackberries, blueberries, raspberries, red currants, or rhubarb.
Presented as published in 1913. 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 Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 49. The excerpt below is the record exactly as published.
Bread and Fruit Pudding. Cut stale bread in thin slices, remove crusts. Wet a pudding basin with cold water and line it with wedges of bread, cut these narrower at one end to fit the bottom of bowl. Fill corners with crumbs. Fill the lined bowl full with any hot stewed fruit which should be sweetened. Loganberries, blackberries, blue- berries, raspberries and red currants or rhubarb are all suitable. Cover the surface of bowl with bread. Put bowl on a platter, cover bowl with a plate and stand on it a heavy weight. When cold turn the pudding out and serve with liquid custard
Cook this with the app: pantry check, scaling, and the assistant.