Bread Pudding
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 41. The excerpt below is the record exactly as published.
| tsp. salt \ tsp. vanilla MILK, CREAM, AND BUTTER 9 1 Chocolate Custard | oz. chocolate to i pt. milk Melt chocolate in a double boiler and add the scalded milk to it a teaspoonful at a time until smooth. The remainder may be added rapidly. NOTE : Follow directions carefully so the chocolate will not separate. VARIATIONS Floating Island Soft custard served in glasses with meringue on top. Garnish with jellies or cherries. Tapioca or Rice Custard Ingredients : | c. rice or pearl tapioca f c. sugar 2 c. milk | tsp. salt 2 eggs i tsp. vanilla Method : Cook soaked tapioca or rice in the scalded milk. Proceed as for plain custard. a. Cook in double boiler as a soft custard. b. Bake in buttered pudding dish as a baked custard. Bread Puddings Soak stale bread crumbs from inside of loaf in scalded milk 30 min- utes. Prepare custard with other ingredients. Bake in buttered pudding dish as a baked custard. Save whites of eggs for a meringue. Bread Pudding Ingredients : 2 c. crumbs \ tsp. salt i qt. milk 2 eggs \ c. sugar grated nutmeg i c. raisins or currants
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.