Bread Pudding, Light
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1804. The excerpt below is the record exactly as published.
Bread Pudding, Light. — Pour some boiling-hot milk on a few thin slices of white bread or the crumb of French rolls ; when cold beat up one whole eg^ and the yolks of two others, mix them well with the bread, adding a small por- tion of grated nutmeg, lemon-peel, and as much white powdered sugar as will make it palatable. A few. picked currants maybe sometimes added.
Cook this with the app: pantry check, scaling, and the assistant.