Bread Custard
From The Samaritan cookery book, 1903
Miss Bowie.
Presented as published in 1903. 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
Nutrition per serving
932Calories
44 gProtein
117 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories932 kcal
Protein44 g
Carbohydrates117 g
Fiber5.1 g
Sugars43 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol430 mg
Sodium1157 mg
Potassium1092 mg
Calcium863 mg
Iron7.2 mg
Magnesium119 mg
Phosphorus877 mg
Zinc5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.4 mg
Vitamin K7.8 mcg
Vitamin B60.6 mg
Vitamin B123.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8.1 mg
Folate168 mcg
Choline397 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 40. The excerpt below is the record exactly as published.
BREAD CUSTARD. ^ lb. breadcrumbs. I i pint milk. 2 eggs. I i tablespoonful sugar. Jam. Put a layer of jam in bottom of a pudding dish, and place on the top a layer of breadcrumbs. Whisk up the eggs. Add sugar to eggs and milk. Pour this very gently over the crumbs. Grate a little nutmeg over the top. Bake 20 to 30 minutes till ;t becomes a light brown. Miss Bowie. GENERAL FAVOURITE. 3d. worth of sponge fingers (stale). I i dessertspoonful of white sugar. Jam. Pink sugar. 2 eggs. I 1 teacupful of milk. J teaspoonful of fine arrowroot. Put the sponge fingers in a crystal dish, and spread over with jam. Make the custard with the yolks (only) of the eggs, sugar, and milk. Put it on the fire to cook, but on no account let it boil. When thick, pour it over the sponges, and then put it in the oven to set for a few minutes. When cool, have the whites of the 2 eggs whipped up to a stiff froth with the arrowroot mixed in. Spread this over the sponges and sprinkle with pink sugar, and serve. This dish can be made in 15 minutes. Miss Ewing, 154 Renfrew Street, Glasgow. RAILWAY PUDDING. 2 breakfastcupfuls flour. I 3 teaspoonfuls baking powder. 1 breakfastcupful castor sugar. | 2 eggs. A little milk (about a teacupful). Mix the dry ingredients. Add the beaten eggs and milk, and mix well. Pour into a buttered baking tin, and bake for a quarter of an hour. This can be eaten cold as a cake. Mrs. W. A. Bowie, Tulse Hill, London. BUFF PUL DING. 1 pint milk
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