Bread Pudding
From Boston Cooking-School cook book, 1896
Serves 3
Do not use crusts in preparing bread crumbs for puddings. Variations include Banana, Butterscotch, Caramel, Chocolate, Coffee, Date and Nut, Orange Marmalade, Raisin, Nut, Cake Crumb, Cracker Custard, and Sally's Bread Pudding.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 223. The excerpt below is the record exactly as published.
BREAD PUDDING 2 cups stale bread crumbs 2 eggs, slightly beaten 1 quart scalded milk Y% teaspoon salt Vg to 4 cup sugar 1 teaspoon vanilla or 14 cup melted butter Yq teaspoon spice
Cook this with the app: pantry check, scaling, and the assistant.