Bread Pudding
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 16. The excerpt below is the record exactly as published.
BREAD PUDDING. One pint bread crumbs, one quart milk, rind of one lemon grated into milk ; yolks four eggs, beaten and mixed with one-half cup sugar. Bake one-half hour. Spread meringue on top.
Cook this with the app: pantry check, scaling, and the assistant.