Bread Pudding
From Six little cooks, 1910
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 45. The excerpt below is the record exactly as published.
BREAD PUDDING. One quart milk, two cups bread crumbs, four eggs, beaten separately, two tablespoonfuls softened butter, one of white sugar, a little nutmeg, a quarter of a teaspoonful soda
Cook this with the app: pantry check, scaling, and the assistant.