vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Bread Pudding
From The new home cook book, 1896
Serves 2
Can be served hot or cold.
Presented as published in 1896. 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 home cook book (1896), page 80. The excerpt below is the record exactly as published.
BREAD PUDDING. Mrs. Freeman. Soak a pint of bread crumbs in milk for an hour, thea squeeze with the hands to a pulp, and mix well with a gill of milk, then add three tablespoons of sugar, one- quarter pound raisins, one-quarter pound of melted butter, and the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.