Bread Pudding
From Household hints, 1881
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 17. The excerpt below is the record exactly as published.
Bread Pudding. — Yolks of three eggs, one pint of bread crumbs (cake may be substituted for the bread), one quart of milk, a piece of butter the size of an egg, a little salt, half a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.