Bread Pudding (Boiled)
From Domestic cookery, 1886
Presented as published in 1886. 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 Domestic cookery (1886) by H. M. Young, page 33. The excerpt below is the record exactly as published.
BREAD PUDDING (Boiled). 1 lb. stale bread 2 o*. currants ^ lb. brown sugar A little nutmeg 3 tablespoonfuls flour 1 oz. Valencia raisins 3 oz. suet, minced 1 teaspoonful baking powder Soak the bread in cold water one hour, squeeze it very dry, add the flour, currants, sugar, nutmeg, baking powder, suet, and raisins stoned and cut in half, mix thoroughly, put in a weU greased basin or mould, cover with buttered paper, and steam one hour. Turn out and serve with white pudding sauce (page 116). No. 161. BROWN PUDDING. 3 oz. bread crumbs 3 oz. flour 2 eggs 2 oz. sultanas 1 oz. crushed almonds J teaspoonful carbonate of soda 3 oz. suet 3 oz. brown sugar ^ teaspoonful cinnamo." 2 oz. currants
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.