Bread Pudding

Ingredients

• 3 c. stale bread crumbs
• 1 qt. milk
• 2 beaten eggs
• f c. sugar
• f ts. salt
• | ts. spice
• 2 tb. softened butter
• the beaten whites of 2 eggs
• 4 tb. powdered sugar

Method

1. 1

   Soak stale bread crumbs in milk for 1 hour.

2. 2

   Add to beaten eggs, sugar, salt, spice, and softened butter.

3. 3

   Stir into the milk.

4. 4

   Bake for 1 hour in a slow oven.

5. 5

   Remove from oven, spread with jelly or jam, and cover with a meringue made of the beaten whites of 2 eggs and 4 tablespoons powdered sugar.

6. 6

   Bake in a slow oven for 10 minutes until a delicate brown.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 71. The excerpt below is the record exactly as published.

Bread Pudding 3 c. stale bread crumbs soaked 1 h. in 1 qt. milk. Add to 2 beaten eggs, ^ c. sugar, ^ ts. salt, | ts. spice and 2 tb. softened butter. Stir into the milk. Bake 1 h. in a slow oven. Remove from oven, spread with jelly or jam, and cover with a meringue made of the beaten whites of 2 eggs and 4 tb. powdered sugar. Bake in a slow oven 10 m. until a delicate brown. Grated rind and juice of f lemon may be added to the pudding. Scalloped Apples Put a layer of bread crumbs in a baking dish, then a layer of sliced apple, sprinkle with sugar and cinnamon and grated lemon rind, dot with bits of butter. Repeat layers, having crumbs on CAKES AND PUDDINGS 165 top with bits of butter to make them brown. Moisten with water. Bake 40 m. in moderate oven. Cover at first to prevent crumbs from browning too rapidly. Serve with sugar and cream. Indian Pudding 5 c. scalded milk £ c. molasses s c. Indian meal 1 ts. salt \ ts. ginger, if liked Pour the milk slowly on meal, cook in double boiler 20 m. Add molasses, salt, and ginger. Pour into a buttered pudding dish and bake 2 hours in a very slow oven. Serve with cream. If baked too rapidly it will separate. This may be cooked success- fully in a tireless cooker. Suet Pudding 2£ c. flour 1 c. chopped suet, 1 ts. soda or \ c. butter \ ts. salt 1 c. raisins or currants, 1 ts. cinnamon chopped \ ts. nutmeg 1 c. water or milk 1 c. molasses Sift salt, soda, spice with flour, rub in the suet and add raisins. Mix milk with molasses and stir it into the dry mixture. Steam in a buttered pudding mold 3 h. Serve with sauce. Graham Pudding \ c. butter 1^ c. graham flour \ c. molasses \ ts. soda \ c. milk 1 c. raisins seeded and 1 egg cut in pieces 1 ts. salt Melt butter, add milk, molasses, well beaten egg, the dry ingre- dients mixed and sifted, and raisins; put into buttered mold, cover, and steam 2| hours. Serve with sauce. 166 DOMESTIC SCIENCE Prune Whip Wash | Ib. prunes. Soak. Cook in a little water till soft. Remove stones and rub through a colander. Add f c. sugar

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