Bread Pudding with Cherries
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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 A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 130. The excerpt below is the record exactly as published.
and 2 tablespoons Crisco. Cook crumbs with 1 pint water for 5 minutes; add celery, hard-cooked eggs, chopped; remove from fire, add Crisco, nuts, rice and_ seasonings. Mix well with raw eggs, slightly beaten. Form into shape of duck, brush over with melted Crisco and bake 1 hour. Serve with apple sauce. September 24 Macaroni Soup Fried Scallops Tournedos, a la Bordelaise Mashed Potatoes Baked Tomatoes *Cold Slaw Queen Mab Pudding Coffee *Cold Slaw—Cut 2 cabbages very fine and put it in salad bowl. Boil 2 tablespoons vinegar. Beat up 2 eggs, add 14 cup sour cream, 2 table- spoons Crisco and add them to boiled vinegar. Stir over fire till boiling, add 1 teaspoon salt and % teaspoon pepper, pour over cabbage, ry it 1s ready to serve when very cold. September 25 Broiled Butterfish Fried Potatoes Cucumber Salad Cheese Balls *Bread Pudding with Cherries ‘ Coffee *Bread Pudding with Cherries—Soak ¥% pound bread in cold water till soft. Press out water and beat out any lumps with fork. Add 2 table- spoons Crisco, 2 tablespoons sugar, ¥% teaspoon vanilla extract, and %4 pound glace cherries and 1 teaspoon baking powder. Mix well, and add 1 well-beaten egg and 3 tablespoons milk.
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