Bread Pudding (Alternative)

Ingredients

• half a pint of milk
• a bit of cinnamon
• four eggs
• the rind of a lemon grated
• half a pound of suet chopped fine
• as much bread crumbs as are necessary
• some nutmeg grated fine

Method

1. 1

   Boil milk with cinnamon, mix with bread and suet, add lemon peel, eggs, sugar, and nutmeg.

2. 2

   Bake or boil.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 86. The excerpt below is the record exactly as published.

four eggs, a lemon-peel grated, and two ounces of fresh butter. If the dough is not firm Enough, add more flour and sugar. Then turn it out, and work it well with the hand, cut it into round long biscuits, and glaze them with white of egg. BRK 75 BRJEE BREAD PUDDING. — Pour boiling milk over grated bread, and cover it close. When soaked sufficiently beat it fine, and mix with it two or three eggs, well beaten. Put into a basin that will just hold it, and cover it with a fiowered cloth, and put it into boiling water. To be eaten with melted butter and sugar, or preserves. BREAD PUDDING.— Boil half a pint of milk with a bit of cinna- mon ; take four eggs, and the whites well beaten, the rind of a lemon grated, half a pound of suet chopped fine, and as much bread crumbs as are necessary. Pour your milk on the bread and suet, keep mixing it till cold, then put in the lemon-peel, eggs, a little sugar, and some nutmeg grated fine

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