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Bread Pudding
From The new practical housekeeping, 1890
Serves 6
Boiling milk instead of water improves the pudding.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 478. The excerpt below is the record exactly as published.
pieces of stale bread into bits, and pour on them as mucn boiling water as will soak them well. Let stand till water is cool ; then press out, and mash bread with a fork until quite free from lumps. Measure and to every quart stir in half teaspoon salt, teaspoon nutmeg, six table- spoons sugar and half pouna currants ; mix all well together, and put it in well-buttered baking dish. Smooth surface with back of spoon, and put a tablespoon and a half butter
Cook this with the app: pantry check, scaling, and the assistant.