Bread Pudding

Ingredients

• a half pint of dry bread pieces
• a cup of fruit of any kind
• two tablespoons melted butter
• the yolks of two eggs
• spice to taste
• sugar to taste

Method

1. 1

   Pour boiling water on dry bread pieces until soft.

2. 2

   Mix with fruit, melted butter, egg yolks, spice, and sugar.

3. 3

   Bake for twenty minutes.

4. 4

   Spread beaten egg whites on top before done and brown nicely.

5. 5

   Serve with wine sauce.

As published

This recipe was extracted from The new home cook book (1896), page 81. The excerpt below is the record exactly as published.

a cup of fruit of any kind, stewed or fresh, and add two tablespoons melted butter, the yolks of two eggs, spice and sugar to taste ; bake twenty minutes ; just before it is done spread on the beaten whites of the eggs, and brown nicely. To be eaten with wine sauce. OXFOED PUDDING. M. A. Sadler, Aurora. A quarter of a pound of crackers pounded, a quarter of a pound of currants washed, a quarter of a pound of suet shred fine, half a large spoon of fine sugar; some grated nutmeg ; mince it all together, then take the yolks of four eggs and make it up into balls ^s big as turkey egg; fry them in fresh butter of a fine light brown. BAKED CEACKEE PUDDING. Mrs. H. P. Stowell. Two quarts of sweet milk, seven Boston butter crackers rolled, three eggs, a little nutmeg, a little salt , sweeten with sugar to taste. Bake two hours and a half in a mod- erate oven. VALUABLE RECIPES. 19? APPLE BREAD PUDDIJN

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