Bread Crumb Pudding

Ingredients

• one cup bread crumbs
• half cup sugar
• a pint of scalded milk
• two tablespoonfuls butter
• the rind and half the juice of a lemon
• the yolks of two eggs
• half cup pulverized sugar

Method

1. 1

   Mix bread crumbs and sugar with milk, add butter and lemon.

2. 2

   Beat yolks, stir in, bake until thick and brown.

3. 3

   Cool, top with meringue of beaten whites and sugar, brown in oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 56. The excerpt below is the record exactly as published.

half cup sugar, and pour on yolks of three eggs slightly beaten. Cook until thick, stirring constantly ; remove from heat, add salt, one teaspoonful vanilla, and whites of eggs beaten stiff. Pour into mold wet with cold water. Apple Snow. — Peel and grate one large sour apple, sprinkling over it a small cup of powdered sugar as j^ou grate it, to keep it from turning dark ; break into this the whites of two eggs, and beat it all con- stantly for half an hour ; take care to have it in a large vessel, as it beats up very stiff and light ; heap in a glass dish and pour a fine, smooth custard around it and serve. A very delicate dessert. Raspberry Float. — Crush one pint ripe red raspberries with gill of sugar. Beat whites of four eggs to stiff froth and add gradually a gill of powdered sugar. Press raspberries through fine strainer to remove seeds, and b}^ degrees beat in juice, ^%% and sugar until so stiff that it will stand in pyramids. Lemon Jelly. — Take one ounce gela- tine, cover with one pint cold water, let stand for one hour. Add one pint of hot water and juice of three lemons ; sweeten to taste and let boil ; strain and set away to cool. For orange jelly, omit the lemon juice, slice four oranges, and place in a ghiss jar. Pour gelatine over and eat cold. Strawberry Charlotte. — Make boiled custard of one quart of milk, 3'olks of three eggs, three-fourths cup sugar. Place in fruit dish, pieces of cake dipped in sweet cream, lay upon this ripe strawberries sweetened to taste, and alternate la3'ers of cake and berries. When the custard is cold pour over it cake and berries. Beat whites of eggs to stiff froth, add three tablespoon- fuls of sugar and place on top of custard. Tapioca Cream. — Soak over night two tablespoonfuls tapioca in one-half teacup milk (or enough to cover), bring one quart milk to boiling point. Beat well together tbe 3^olks of three eggs, one-half cup sugar, one teaspoonful vanilla or lemon for flavor- ing. Add tapioca and stir the whole into boiling milk, let boil, turn into dish, and immediately turn on the well-beaten whites. Serve cold. Puddings and Sauces, Cabinet Pudding. — Cream together a quarter pound butter and a pound and a half of sugar. Add the beaten 3'olks of five eggs, and a half pound of flour moistened with a cup of milk, alternatel}^ with the whites. Add lasth'^ a half pound seeded and cut raisins, a quarter pound currants, and the juice and grated rind of half a lemon, well dredged with flour. Cook for two and a half hours in a buttered mold. Serve hot with cabinet-pudding sauce. This sauce is made as follows : Rub together a cup of sugar and a tablespoon ful of butter, add the well -beaten yolks of four eggs, the juice and half the grated peel of a lemon, and a teaspoonful of cinnamon. Beat ten minutes, add a glass of wine, and stir hard. Set in boiling water and beat while heating, but do not let it boil. Cottage Pudding. — Rub together a cup of sugar and a tablespoon ful of butter. Beat in the yolks of two eggs, then add a cup of milk, a teaspoonful of salt, half one of soda, and the beaten whites, and enough of flour to make a moderately thick batter. 4^3 46 777^ MODEL COOK BOOK To the flour add a teaspoonful of cream of tartar. Bake in a buttered mold, cut in slices, and eat with sauce. Bread Crumb Pudding. — Take one cup bread crumbs and half cup" sugar, put them into a pint of scalded milk, add two tablespoonfuls butter, the rind and half the juice of a lemon. Beat the yolks of two eggs and stir the mixture into them. Bake in a buttered dish about thirty minutes, or until thick and brown. Cool and spread a meringue of the beaten whites, half cup pul- verized sug

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