Bread and Lemon Pudding

Ingredients

• 2 breakfast-cupfuls of stale, sifted breadcrumbs
• 2 large table-spoonfuls of caster sugar
• a lump of butter the size of an egg
• 1½ pints of boiling milk
• seven eggs
• the grated peel of one Lemon

Method

1. 1

   Mix breadcrumbs, sugar, and butter, pour boiling milk over, stir and cool.

2. 2

   Beat eggs, mix with bread and Lemon peel, pour into buttered mould, bake in quick oven for one hour, serve hot or cold.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 309. The excerpt below is the record exactly as published.

2 breakfast-cupfuls of stale, sifted bread- crumbs 2 large table-spoonfuls of caster sugar and a lump of butter the size of an egg. Pour 1 { pints of boiling milk over the bread, stir it well, then leave till cold. Beat seven eggs thoroughly, then mix them with the bread and the grated peel of one Lemon

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