Bread Pudding (No. 2)
From Temperance cook book, 1887
Serves 8
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 87. The excerpt below is the record exactly as published.
BREAD PUDDING. (No. 2.) One quart of sweet milk, two cups of fine bread crumbs (stale and dry), four eggs, two tablespoonfuls of melted butter, nutmeg to taste, one-fourth teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.