Bread and Fruit Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Vary the sugar according to the fruit used.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 196. The excerpt below is the record exactly as published.
Bread and Fruit Pudding. Soak one cup of stale bread crumbs in one pint of hot milk add one tablespoonful of butter, one cup of sugar, one saltspoonful of salt, and 07ie saltspoorful of spice. When cool, add three eggs, well beaten. Add two cups of fruit
Cook this with the app: pantry check, scaling, and the assistant.