Bread Pudding
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 52. The excerpt below is the record exactly as published.
Bread Pudding.— One pint of fine bread THE PHYSICAL CULTURE COOK BOOK. 163 crumbs, one quart of milk, one cup of sugar, the yolks of four eggs beaten, grated rind of one lemon, butter the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.