Bread Pudding

Ingredients

• 1 lb. of scraps of bread
• 1 pint of milk
• 2 eggs
• 2 tablespoonsful of moist sugar
• 4 oz. of raisins or currants
• 2 oz. of suet
• a piece of butter the size of a nut

Method

1. 1

   Soak bread scraps in cold water.

2. 2

   Boil milk with butter.

3. 3

   Squeeze water from bread and mix with milk.

4. 4

   Beat eggs with sugar and add to the mixture.

5. 5

   Add raisins or currants and chopped suet.

6. 6

   Pour into a greased pie dish and bake in an oven at 220°C for half an hour.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 122. The excerpt below is the record exactly as published.

BREAD PUDDING. Average cost of " Bread Pudding u (one pint and a half). INGREDIENTS. d. 1 lb. of scraps of bread i \ 1 pint of milk 2 2 eggs 2 2 tablespoonsful oi moist sugar o . 4 oz. of raisins or currants 1 2 oz. of suet 1 1 Time required, three qtiarters of an hour. Now we will show you how to make a Bread Pudding. 1. We put one pound of scraps of bread into a basin, with plenty of cold water to soak. N.B. — Any scraps of bread, either crumb or crust, however stale, so long as they are not mouldy or burnt, can be used for this pudding. 2. We put one quart of milk into a saucepan, and put it on the fire to boil. 3. We put into the milk a piece of butter the size of a nut

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