Bread Pudding a la Europeenne

Ingredients

• two cups dices of dry bread
• half cup sultana raisins
• two tablespoons brandy
• three eggs
• a pinch of salt
• half cup sugar
• three cups milk

Method

1. 1

   Put bread in pudding dish, add milk, boil, then add raisins and yolks mixed with sugar.

2. 2

   Heat without boiling, place in hot water, cover with meringue from beaten egg whites sweetened with sugar, bake until golden brown.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 558. The excerpt below is the record exactly as published.

two tablespoons brandy or one tea¬ spoon vanilla, simmer another five to ten minutes, during the time stir the yolks of three eggs with five tablespoons sugar and a small pinch of salt to a souffle, add carefully, take care not to let it boil, put the pudding dish in a pan of water, cover with meringue from the whites of the eggs sweetened with one tablespoon sugar to each, put in the oven until the meringue gets a light shade of brown. Serve hot or cold for luncheon or supper. Country Rice Pudding Pouding au Riz a la Paysanne Take five tablespoons rice, five cups of milk, four tablespoons sugar, one tablespoon vanilla, a small pinch of salt. Put on stove with a tight cover, let simmer slowly about half hour, then add half cup cream — if at hand, if not put a little butter on top, sprinkle with a little nutmeg. Put in oven, cook another half hour, slowly, (do not stir — just let it simmer and brown on the top). This pudding is served hot or cold. Cold Rice Pudding {Pouding au Riz, froid,) a la Europeenne Cook half cup rice in two cups water until well done, add one cup milk. Stir yolks of two eggs with four tablespoons sugar to a souffle, add the yolks, one tablespoon brandy, a little salt; leave until cold, then add half cup whipped cream. Put in a glass dish, decorate with whipped cream and maraschino cherries. Bread Pudding {Pouding au Pain rassis ) a la Europeenne Two cups dices of dry bread, half cup sultana raisins, two table¬ spoons brandy, three eggs, a pinch of salt, half cup sugar, three cups milk

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