Bread Pudding
From German cookery for the English kitchen, 1906
This pudding may be improved by the addition of a tablespoonful of rum and of lemon juice and 3 oz. chopped candied peel.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 72. The excerpt below is the record exactly as published.
Bread Pudding.) For 6 Persons. Time of Preparation : 2^ to 3 hours. 4 oz. bread, cut into dice. \ pint milk. I teaspoonful salt. 4 oz. currants. 3 oz. butter. 6 eggs. 10 bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.