Bread Pudding

Ingredients

• One ten-cent loaf stale baker’s bread
• Two quarts milk
• Four eggs
• Three quarters of a pound of raisins
• Half a cupful New Orleans molasses
• Add a little salt

Method

1. 1

   Pour hot water over the bread to soak it.

2. 2

   Beat the eggs and stir in the milk, and pour over the bread; add raisins.

3. 3

   Bake four or five hours in an earthen crock.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 15. The excerpt below is the record exactly as published.

BREAD PUDDING. MRS. WIGHTMAN. One ten-cent loaf stale baker’s bread. Two quarts milk. One Cae ' Four eggs ‘nree quarters of a pound of raisins. Half a cupful New Orleans molasses. Aidittice salt. Pour hot water over the bread to soak it. Beat the eggs and stir in the milk, and pour over the bread; add raisins ae Bake four or five hours in an earthen crock. Sauce: One egg beaten to a froth; one cup sugar beat light; stir in a half cup milk boiling hot. Brandy and nutmeg to taste. JAM PUDDING. MRS. LHONARD. One coffee cup blackberry jam. One coffee cup sugar. Three-fourths coffee cup of butter. One and a half coffee cups of flour. Yolks of three eggs. Teaspoonful of soda in a half cup of sour milk. Beat the whites to a froth, add a cup of sugar and spread on top after the pudding i is baked, and brown in a cool oven. Serve with sauce as follows: cher one cup of butter with two of sugar, add two tablespoontuls of whisky, or, use hot sauce if preferred. 74 CHOICE RECIPES PLUM PUDDING: MRS. HOGLE. Fight eggs. One pound sugar. One pound suet chopped fine. One pound bread crumbs. One pound raisins. One pound of currants. Half pound of citron. One-fourth pound of almonds. One nutmeg. One teaspoonful cinnamon. One of allspice. One of cloves. Juice and rind of one lemon, and a little salt

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