Bread Pudding
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 67. The excerpt below is the record exactly as published.
Bread Pudding. “ Take one pint of bread-crumbs soaked in one quart of sweet milk, one-half cup of white sugar, two eggs beaten thoroughly, heaping teaspoonful of butter, and salt to suit the taste ; half cup of raisins
Cook this with the app: pantry check, scaling, and the assistant.