Bread Pudding

Ingredients

• 1 qt. bread crumbs
• nearly ½ cup sugar
• 1 quart sweet milk
• 6 eggs, beat separately
• 1 tablespoon butter
• 1 lemon
• salt

Method

1. 1

   Slice and dry the bread in oven and grate it or break it up and soak it in milk and put through sieve.

2. 2

   Grate the rind of lemon, squeeze the juice and strain.

3. 3

   Put all together.

4. 4

   Save two of the whites for a meringue after it is baked.

5. 5

   Bake thirty minutes or more.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 59. The excerpt below is the record exactly as published.

Bread Pudding. I qt. bread crumbs nearly % cup sugar I quart sweet milk 6 eggs, beat separately i tablespoon butter i lemon, salt Slice and dry the bread in oven and grate it or break it up and soak it in milk . and put through sieve. Grate the rind of lemon, squeeze the juice and strain. Put all together. Save two of the whites for a meringue after it is baked. Bake thirty minutes or more. Spread on a layer of jam, jelly or cocoanut and the beaten stiff whites of egg, with four table- spoons of powdered sugar in it and brown the top quickly. The Sauce.^ I cup sugar }i cup butter 1 tablespoon corn starch i cup hot water 2 eggs, a little salt 2 teaspoons vanilla Stir butter and sugar to a cream; wet the starch with cold water; beat the eggs light; put all together. Boil three minutes to cook the starch. Lemon Pudding. ^ cup sugar i tablespoon butter 2 eggs I lemon Grate the lemon, squeeze the juice and strain. Work the butter and sugar to a cream, add the well 152 The Queen Cook Book beaten yolks, beat well, then add the stiff whites, last of all the lemon juice a few drops at a time beating it till it becomes like thick cream. Then stir in slowly one pint hot milk. Bake as a pudding or as a pie with under crust. Serve with cream. J* Lemon Pudding. 3 tablespoons corn starch 3 cofifeecups hot water 2 teacups sugar 2 eggs 2 large lemons i teaspoon salt Wet the starch thin with cold water, then pour on the three cups boiling water, and boil to cook the starch, stirring . all the time, then add the sugar and slowly, the grated rind and juice of the lemons

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