Bread Pudding with Onions

Ingredients

• Half a pound of bread crumbs
• half a pound of onions
• a teaspoonful of dried sage
• half a teaspoonful of lemon thyme
• two ounces of butter
• quarter of a pint of milk
• two eggs

Method

1. 1

   Peel and cut the onions in two, boil them about ten minutes; drain away the water, and chop them, but not very small; put them to the bread, with the herbs and the butter, melted; season with pepper and salt, and boil it an hour and a quarter in a buttered basin.

2. 2

   Serve with white sauce seasoned with salt and Cayenne pepper.

3. 3

   It may be baked in rather a quick oven.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 50. The excerpt below is the record exactly as published.

Bread Pudding with Onions. Half a pound of bread crumbs, half a pound of onions, a tea- spoonful of dried sage, half a tea-spoonful of lemon thyme, two ounces of butter, quarter of a pint of milk, and two eggs

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