Bread Pudding

Ingredients

• One quart sweet milk
• quart bread-crumbs
• four eggs
• four table-spoons sugar
• a tea cup raisins

Method

1. 1

   Soak bread in half the milk until soft, mash fine, add remaining milk, beaten eggs, sugar, and raisins, bake for one hour, serve warm with sauce or maple sugar hard sauce.

As published

This recipe was extracted from Buckeye cookery (1892), page 127. The excerpt below is the record exactly as published.

BREAD PUDDING. One quart sweet milk, quart bread-crumbs, four eggs, four table- spoons sugar; soak bread in half the milk until soft; mash fine. ee PUDDINGS AND SAUCES. | 229 add the rest of milk, the well-beaten eggs and sugar, and a tea cup raisins; bake one hour, serve warm with warm sauce or maple sugar hard sauce; or, slice, butter, and spread bread with preserves or jelly, place nicely in ‘a baking-dish. Make a custard of one pint of sweet milk, three eggs, and sugar to taste, and while boiling pour it over'bread. Place in oven and bake till brown, eat with or without sauce. BLACKBERRY MusH. To two quarts ripe berries add one and a half pints boiling water, — and one pound sugar; cook a few moments, then stir in a pint of wheat flour, boil a few moments longer, put in greased mold to cool, and serve with cream or hard sauce.—Miss H. D. Martin, New York City. ) CORN-STARCH PUDDING. One pint sweet milk, whites of three eggs, two table-spoons corn- starch, three of sugar, and a little salt. Put the milk in a pan or. small bucket, set in a kettle of hot water on the stove, and when it reaches the boiling’ point add the sugar, then the starch dissolved in a little cold milk, and lastly the whites of eggs whipped to a stiff froth; beat it, and let cook a few minutes, then pour into tea- cups, filling about half full, and set in cool place. For sauce, make a boiled custard as follows: Bring to boiling point one pint of milk, add three table-spoons sugar, then the beaten yolks thinned by add- ing one table-spoon milk, stirring all the time till it thickens; flavor with two tea-spoons lemon or two of vanilla, and set to cool. In serving, put one of the molds in a sauce-dish for each person, and pour over it some of the boiled custard. Or the pudding may be made in one large mold. : To make a chocolate pudding, flavor the above pudding with vanilla, remove two-thirds of it, and add half a cake of chocolate softened, mashed, and dissolved in a little milk. Put a layer of — half the white pudding into the mold, then the chocolate, then the rest of the white; or two layers of chocolate may be used with a white between; or the center may be cocoa (made by adding half a cocoa-nut grated fine), and the outside chocolate; or pine-apple chopped fine (if first cooked in a little water, the latter makes a nice dressing), or strawberries may be used.— Mrs. D. Bucton. ere. wet RAG P rn TE whe) ALAS gic eae a AAR BSR! heen oat Sie UG Ris oe Ete nay ea ER ee 230 PUDDINGS AND SAUCES. CREAM PuppING. ‘ Stir together one pint cream, three ounces sugar, the yolks of | three eggs, and a little grated nutmeg; add the well-beaten whites, stirring lightly, and pour into a buttered pie-plate on which has been sprinkled the crumbs of stale bread to about the thickness of an ordinary crust; sprinkle over the top a layer of bread-crumbs and bake. ; CorracEe PUDDING. One cup sugar, half cup butter, one egg, cup sweet milk, tea, spoon soda dissalved in milk, two tea-spoons cream tartar in the flour, three cups flour, half tea-spoon extract of lemon. Sprinkle a little sugar over the top just before putting in the oven, bake in a small bread-pan, and when done cut in squares, and serve with sauce made of two table-spoons butter, cup sugar, table-spoon flour wet with a little cold water and stirred until like cream; add a piut boiling water, let boil two or three minutes, stirring all the time. After taking from ‘the fire, add half. tea-spoon extract of lemon, Nutmeg may be used in place of lemon. What is left of the pud- ding and sauce may be served cold for tea.—Mrs. Howard Vosbury. CHOCOLATE PUDDING. One quart sweet milk, three ounces grated chocolate, one cup sugar, yolks of five eggs; scald milk and chocolate together, and, when cool, add sugar and eggs, and bake. When done, put beaten whites and five table-spoons sugar on top, and set in.oven to brown. Or, boil one pint milk, add half cup butter, one of sugar, and three ounces grated chocolate; pour this over two slices of bread soaked in water; when cool, add the well-beaten yolks of four eggs, bake, and when done, spread over the whites beaten with sugar, and brown in oven. Serve hot or cold.—Miss Greeley Grubbs, Richmond, CocoA-nut PUDDING. Grate one cocoa-nut, saving the milk if perfectly sweet, boil a quart of milk, and pour upon it, adding five eggs beaten with one cup of sugar and one table-spoon butter, add a little salt, two tea- spoons vanilla extract, and milk from nut, and bake in a pudding- dish lined with rich paste. This is excellent baked like pie with PUDDINGS AND SAUCES. 231 under crust only. A plainer yet good pudding is made by pouring one and one-half pints boiling milk over one pint bread-crumbs | and one cup dessicated cocoa-nut mixed ; add two table-spoons sugar and nutmeg to flavor ; bake.—Mrs. T. B. Johnson, Lagrange, Tenn. — ' ENGLIsH Carrot PUDDING. One pound grated carrots, three-fourths pound chopped suet, half pound each ‘raisins and currants, four table-spoons sugar

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