Bread Pudding
From The Toronto Cook Book, 1915
Serves 4
Avoid using outside crusts for bread crumbs.
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 79. The excerpt below is the record exactly as published.
Bread Pudding One quart scalded milk, one-third cup sugar, two cups stale bread crumbs, half cup melted butter, two eggs, one tea- spoon vanilla, or quarter teaspoon of spice
Cook this with the app: pantry check, scaling, and the assistant.