Bread Custard Pudding
From The national course in home economics, 1917
Serves 6
Recipe by S. J. Sawyer.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 197. The excerpt below is the record exactly as published.
BREAD CUSTARD PUDDING. Three cupfuls of sweet milk, three well-beaten eggs and one-half cupful of sugar. Beat thoroughly and turn into a one-quart dish. Cut two thin slices of bread
Cook this with the app: pantry check, scaling, and the assistant.