Bread Crumb Pudding

Ingredients

• Two ounces bread crumbs
• Half a pint milk
• Half an ounce butter
• Half an ounce sugar
• One or two eggs
• Few drops of vanilla essence

Method

1. 1

   Boil the milk and butter in a saucepan, then pour the milk over the bread crumbs; add the sugar.

2. 2

   Break the eggs, add the yolks to the mixture, and mix well; add the flavouring.

3. 3

   Beat up the whites of the eggs stiffly, and mix lightly and thoroughly with the other ingredients.

4. 4

   Turn the mixture into a greased pie-dish.

5. 5

   Bake in a moderate oven from twenty to thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 36. The excerpt below is the record exactly as published.

Two ounces bread crumbs. Half a pint milk. Half an ounce butter. Bread Crumb Pudding. Half an ounce sugar. One or two eggs. Few drops of vanilla essence. Boil the milk and butter in a saucepan, then pour the milk over the bread crumbs ; add the sugar. Break the eggs, add the yolks to the mixture, and mix well ; add the flavouring. Beat up the whites of the eggs stiffly, and mix lightly and thoroughly with the other ingredients. Turn the mixture into a greased pie-dish. Bake in a moderate oven from twenty to thirty minutes. Custard Pudding. Two eggs. I Few drops of vanilla or lemon Half an ounce sugar. I essence. Half a pint milk

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