Bread Pudding

Ingredients

• a quart baking dish
• two cups of milk
• two eggs, beaten very light
• half a cupful of sugar
• a pinch of salt
• a little grated nutmeg
• raisins or currants

Method

1. 1

   Layer broken bread and raisins in a dish, pour custard over, and bake until brown.

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 42. The excerpt below is the record exactly as published.

BREAD PUDDING For a small family, take a quart baking dish, cover the bottom with broken bread, sprinkle with 145 COOKERY FOR LITTLE GIRLS raisins or currants, dot with tiny lumps of but- ter, and then repeat the process. Over this sec- ond layer pour a custard made by beating very light two eggs, adding two cups of milk, a pinch of salt, half a cupful of sugar, and a little grated nutmeg. Bake until a light brown on top, and serve with, cream and sugar. BROWN BETTY Butter thin slices of bread, line the bottom of the pudding dish, add a layer of sliced apples, sprinkle with sugar and cinnamon, and repeat these layers until the dish is full. Cover with a tin lid and bake twenty minutes, then remove lid and leave until brown on top. The cover is nec- essary to keep in the moisture, as the juice of the apples is the only liquid. Serve with cream and sugar, or hot sauce. COTTAGE PUDDING Cream one-third of a cup of butter with three- fourths of a cup of sugar, add one egg, beaten very light

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