Bread Pudding

Ingredients

• equal quantities of well-washed currants
• brown bread-crumbs
• shred suet
• six ounces of sugar
• half a glass of brandy
• the same quantity of cream
• six eggs well beaten
• leaving out the whites of two

Method

1. 1

   Mix all ingredients together and bake in a moderate oven for two hours.

2. 2

   Serve with sweet sauce and sugar over the top.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 256. The excerpt below is the record exactly as published.

shred suet, and a little salt. Cover until well soaked, then beat the whole smooth, and add tws or three well-beaten eggs, a few currants and raisins, and some grated nutmeg. The addition of a ■table-spoonful of rum will be found an improve- ^nent. Bake in an ordinary pudding-dish for about an hour and a half. Bread, Brown, Biscuits.— Take two ounces of butter dissolved in half a pint of boiling water, and stir it into a pound of wheat meal ; knead it to a firm dough. Llix all well, roll out to a thickness of about half an inch, and cut with a biscuit-cutter or a sharp-edged tea- cup. Prick the biscuits with a fork, and bake in a quick oven. Average cost, 4d. Sufficient iot one pound of feiscuits. Bread, Brown, Ice Cream.— Stale bread must be used for this cream, mixed ^vith an equal quantity of stale sponge cake. Take two sponge cakes and two thick slices of bread, grate them Into a jug, and pour over half a pint of milk and a pint of cream, made sweet with half a pound of sugar. Place the jug in a saucepan, and stir the contents over the fire until it gets thick. A few of the bread- crumbs sifted very finely may be added with a glass of any liquor liked to the mixture when quite cold, and just before being put to freeze. Freeze for about twenty- five minutes. Probable cost, 2s. 6d. per quart. Sufficient for eight persons. Bread, Brown, Pudding.— Take equal quantities of well- washed currants, brown bread- crumbs, and shred suet — half a pound of each — add six ounces of sugar, half a glass of brandy, and the same quantity of cream ; mix all to- gether, with six eggs well beaten, leaving out the whites of two

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