Bread Pudding

Ingredients

• One pint of milk
• half pint of bread-crumbs
• one egg
• two scant table-spoonfuls of sugar
• a few raisins

Method

1. 1

   Soak the bread in the milk, beat the yolk, add the sugar, stir into the bread and milk, add the raisins, and bake.

2. 2

   Make a meringue for the top with the white of the egg well beaten and one and a half table-spoonfuls of sugar.

3. 3

   Brown in the oven.

Nutrition per serving

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 33. The excerpt below is the record exactly as published.

BREAD PUDDING. RICE PUDDING. BAKED CUSTARD. BOILED CUSTARD. LEMON PUDDING. MATERIAL REQUIRED EXPENSE. 4 Eggs $o 12 2 Quarts of Milk i6 y2. Lb. of Sugar 05 2 Table-spoonfuls of Corn-starch 02 Vanilla Extract 05 Nutmeg and a few Raisins 05 $0 45 MATERIAL FOR LEMON PUDDING EXPENSE. I Lemon $0 02 I Egg 03 i/^ Table-spoonfuls of Corn-starch 01 5 Table-spoonfuls of Sugar 01 $0 o-] 144 LESSON TENTH. Utensils Needed. Farina-kettles, or Saucepans, or Pail. Dripping-pan. Bakino--dish. Grater (coarse). Frying-pan. Skimmer. Nutmeor-orrater. Small Platters. 2 Pint Measures. Yz Doz. Custard-cups. 3 Bowls. 4 Forks. 3 Teaspoons. 4 Table-spoons. Fancy Glass Dish for boiled Custard. Dish for Blanc-mange. §RDER OF IXERCISE, MARCH. CHORD — BE SEATED. Song — ''Beating Eggs'' Lecture. A few Questions. Read Bill of Fare. Appoint three girls to each receipt. All girls who break the eggs should separate the yolks from the whites, for practice. For the boiled custard the yolks and the whites must be beaten separately. For baked custard, teacher see that the eggs are not beaten too much, and that the nutmeg is put in with the sugar and yolks. For the boiled custard the milk must come to a boil before the ^gg, sugar, and corn-starch ar^e stirred in, then stirred constantly. The baked custard should cook slowly, also the bread pudding. When the cooking is completed, teacher ask questions. Have a song to close. Song — -''Silly Old H en!' Divide the custards and puddings among the girls. 19 LETTER ON DESSERTS. This is the last lesson which you will receive in this first course of plain cooking, and as, lesson after lesson, you have been learning about the different ingredients you are to use in this, there is little for me to say excepting to help your judgment in the selection of des- serts. When you have a hearty, salt-meat dinner, use a cold, light, deli- cate pudding, like a boiled custard. When you have a fish dinner, which does not give the nourish- ment that meat does, a boiled, hearty pudding. A lemon corn-starch pudding can be used when you are short of milk, and a broken cold pudding can be made fresh again by arranging it in a clean dish and covering it with a meringue. I have wanted you to enjoy these lessons, so have added these pretty desserts for a treat, and also that, in the variety of dishes all through the course, you may be able to arrange " Bills of Fare " for different meals, if we can have the privilege of lessons next year for the girls who have been learning this year. I hope through the summer you will review receipts and lessons, and recall all you can of the letters, that you may go on still further another year. For what should a woman know better than how to conduct and care for a home ? QUESTIONS. Question. When you have a hearty dinner, what kind of a pudding or pie should you have f Answer. A delicate, light pudding. Q. When you have a fish or cold meat dinner ? A. A hearty, substantial pudding. Q. Which one of the receipts can you use when you have not mttch milk ? 148 LESSON TENTH. A. A lemon corn-starch pudding. Q. Which, when eggs are expensive or scarce ? A. A corn-starch, blanc-mange, or rice pudding. Q. How can you warm over some cold puddings ? A. Arrange in a clean dish and put on a meringue. RECEIPTS. BREAD PUDDING. One pint of milk, half pint of bread-crumbs, one egg, two scant table-spoonfuls of sugar

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