Bread Pudding

Ingredients

• 2 c. stale bread crumbs
• 2 eggs
• 1 qt. scalded milk
• }^ c. sugar
• 34 c. melted butter
• 1 tsp. vanilla
• li tsp. spice
• 3/2 c. raisins
• 13^ c. currants
• 3^ tsp. salt

Method

1. 1

   Soak bread crumbs in milk, let cool, add the sugar, butter, eggs slightly beaten, salt and flavoring, and the raisins and currants.

2. 2

   Bake 1 hour in a buttered dish in a slow oven as for custards.

3. 3

   Do not use outside crusts.

Nutrition per serving

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 116. The excerpt below is the record exactly as published.

Bread Pudding 2 c. stale bread crumbs 2 eggs 1 qt. scalded milk 3^ tsp. salt }/2 c. sugar 1 tsp. vanilla or 34 c. melted butter li tsp. spice 3/2 c. raisins 13^ c. currants Method. — Soak bread crumbs in milk, let cool, add the sugar, butter, eggs slightly beaten, salt and flavoring, and the raisins and currants. Bake 1 hour in a buttered dish in a slow oven as for custards. Do not use outside crusts. {Basis for 2, Y^ rule.) 3. Queen's Pudding Method. — Spread plain Bread Pudding with currant or plum jelly and then add a meringue, as for Lemon Pie. Set in oven to brown. 4. Apple Tapioca 1 c. Pearl or Minute tapioca 3^ tsp. salt 2 c. cold water 8 sour apples 2Y2Q. boiling water 3^ c. sugar Method. — Soak the tapioca in cold water an hour or more, drain, and add the boiling water and salt. Cook in double boiler until transparent. Core, pare, and slice the 278 DOMESTIC SCIEXCE apples, put in buttered baking-dish, cover with sugar, then with tapioca. Bake in a moderate oven until the apples are done. Serve with sugar and cream. Minute tapioca does not require soaking. {Basis for 2, ^ rule.) 5. Himmels Futter 2 eggs 1 tsp. baking powder 3 '2 c. sugar 1 lb. dates 3 hp. tsp. flour 1 c. walnuts 1 c. whipped cream Method. — Beat eggs separately until very light; add sugar to the beaten yolks; cut the dates and walnuts up fine, flour thoroughly, and add to the egg mixture. Fold in lightly the remainder of the flour, the stiffly beaten whites of the eggs, and the baking powder. Bake in a moderate oven 3^ hour, and as soon as taken from the oven pour over it the whipped cream. Serve while hot. 6. Snow Ball Pudding 3^ c. butter }4 c cornstarch ^ c. sugar 3 tsp. baking powder 1 c. flour }4 c. milk 4 eggs (whites) Method. — Cream the butter, add the sugar. Sift the dry ingredients three times, add to the butter mixture alternately with the milk to keep an even consistency. Fold in the beaten whites, put all in greased molds, steam 1 hour. Roll in powdered sugar and serve hot with Berry Sauce. Makes 12 cups. 7. Plain Steamed Pudding 1 c. molasses 1 egg 1 c. warm water 23^ c. flour 1 c. chopped raisins 1 tsp. soda Method. — Sift the soda with the flour, clean and chop the raisins, and add the flour. Beat the egg, add the warm water and molasses. Combine wet mixture with HOT DESFiERTS 279 dry. Put in buttered molds and steam 23/2 hours. This is less expensive than suet pudding. 8. Plain Sauce 1 c. brown sugar 1 tbsp. flour 3 tbsp. butter 1 c. water Method. — Boil all together until thick, like sirup. Add juice of 1 lemon for a sour sauce. (Basis for 2 girls, }4 fule.) 9. Berry Sauce ^ c. butter 1 c*gg yolk 13^ c. powdered sugar 1 c. mashed berries Method. — Cream the butter, add sugar and cream, then the beaten egg yolk, and berries. 10. Hard Sauce }4 c. butter % tsp. vanilla 1 c. powdered sugar ^ tsp. lemon extract Method. — Cream the butter, add the sugar gradually, add the vanilla, and work to keep sauce creamy. Beat until light and creamy. Set in ice box to harden. Serve cold. 11. Foamy Sauce , li c. hot milk 2 egg whites 1 c. powdered sugar 1 tsp. vanilla Method. — Beat whites stiff and dr>% add sugar gradually, beat hard, add the hot milk and vanilla, beat with Dover beater 2 minutes. Serve at once. 12. Chocolate Sauce \l^c. water 1 tbsp. cornstarch }4 c. sugar

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