Broken Bread Pudding

Ingredients

• a good slice of dripping
• some coarse sugar
• currants
• nutmeg

Method

1. 1

   Pour boiling water over broken bread, soak, drain, and beat with dripping, sugar, currants, and nutmeg.

2. 2

   Turn into a greased pie-dish and bake until browned on top.

3. 3

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 88. The excerpt below is the record exactly as published.

a good slice of dripping in a tin baking-dish ; arrange the fish in this ; pour over it about two table- spoonfuls of water mixed with a little vinegar, sprinkle on the top a seasoning mixture composed of a small' onion, boiled and chopped, bread-crumbs, pepper and salt. Put pieces of dripping here and there upon the fish, and bake till the flesh leaves the bones easily. Time according to thickness. If a piece of hake, cod, or conger eel can be obtained, and a wire stand (to be bought for a penny) to raise the fish above the tin, is at hand, the fish may be laid upon the stand, the vinegar and water may be poured underneath, and sliced turnips, sliced onions, or sliced potatoes may be put in the tin. The fish can then be baked gently and basted frequently for about an hour. When half cooked the fish should be turned, that it may be equally cooked all over. Herrings, both fresh and salt, are largely consumed by the poor, as are also haddocks fresh and dried. It is 132 The Girl’s Own Cookery Book. scarcely necessary to say how dried and salt fish should be cooked. Fresh herrings are excellent when opened, emptied, boned, seasoned and rolled, put into a pie-dish with vinegar and water, and baked lor three-quarters of an hour. A few potatoes baked in a jar with herrings thus pickled form a most appetising dish. Good soup is wholesome and nourishing, but it is not so much made or used as it deserves to be. The follow- ing is Mrs. Buckton’s recipe for an excellent vegetable soup. Put a quart of water into a saucepan, and while it boils prepare the vegetables by cleaning and cutting into small dice an onion and a lettuce. Throw these into boiling water, with two ounces of green pease, and two potatoes cooked or uncooked. Mix a tablespoonful of flour or oatmeal with two ounces of dripping, add this to the soup, witli pepper, salt, and a pinch of sugar. Simmer gently for nearly an hour, mix widi half a pint of boiling milk, and serve with sippets of bread. If liked, carrots or dried pease can be substituted for the green pease, but dried pease will need to boil for two hours or more. Very excellent soup can be made of scraps and bones, cooked and uncooked, skin, trimmings of vegetables (not cabbage), etc. No remnant of good lood is too small or insigniflcant to be put into the “stock pot,” that is, the pot or saucepan employed in making the stock for soup. Scraps put into the stock pot may be covered with cold water, and stewed until every particle of goodness has been extracted Irom them ; and excellent nourishing soup may be made of the liquor thus obtained. If you will refer to page 62 of this book you will find a recipe for making soup from bones. The French are celebrated for their soups. The stock pot used by them is a glazed earthenware pipkin, while the English stock pot is usually an iron saucepan. Stock made in an earthenware vessel may be allowed to cool in the pot ; stock made in a metal saucepan will taste unpleasantly if left to cool in the pan in which it was made. The stock made from bones will keep better if made with- out vegetables. It will not taste pleasantly until vegetables and herbs have been added to it, and then it may be thickened with oatmeal, barley, pea-meal, bread, etc., a little milk also is a valuable addition. Thus thickened it 133 Cookery for the Poor. will supply nourishing and wholesome food. An iron stock pot should be emptied and cleansed thoroughly every day. If the English poor could get into the way of stewing scraps and bones (often to be obtained easily), and would make soup of the liquor, they would have many a nourishing meal where now they want one. Scrap Pie. — Put a pound or more of lean cooked or uncooked scraps of meat (beef or mutton, or both), into a saucepan with carrots, turnips, onions, and a couple of potatoes cut into slices. Season with pepper and salt, and pour on cold water to barely cover the meat. Bring the water to a boil, and lay on the top of the meat, etc., a stiff crust made of suet or dripping, which has been rolled to fit the saucepan. Put the lid on the pan, and simmer gently for an hour and a half. Pass the knife round the crust every now and then to keep it from burning, and serve with the meat and vegetables on a dish, and the suet crust cut into quarters and laid upon it. If meat cannot be obtained, this pie may be made of vegetables alone. Porridge can scarcely be too highly recommended as nourishing food. The Scotch, who are a hardy race, almost live upon it. Yet it is scarceiy worth while to give directions for making it, for those who appreciate its value will not need the recipe, and those who do not will scarcely be induced to try it. Perhaps I may be allowed to remind my friends that one pound of oatmeal, ground pease, haricot beans, and semolina will give a man as much strength as three pounds of lean meat. The follow- ing is the ordinary method of making porridge : — Boil a little water and add a pinch of salt. Sprinkle a little oatmeal into boiling water, and beat vigorously with a wooden spoon or knife till the required thickness is obtained. Boil for a few minutes longer, still stirring the preparation briskly, pour the porridge out, let it stand a few minutes, and eat with treacle or sugar and milk. Superior Porridge. — Soak a heaped tablespoonful of coarse oatmeal in a pint of water overnight. In the morning put the saucepan with the oatmeal and water on the fire and let it boil, stirring it occasionally to prevent 134 The Girl's Own Cookery Book. burning, till wanted. It may be eaten in twenty minutes, but will be improved by long boiling. Broken bread is frequently given to the poor, and a great scandal is created because they throw it away in- stead of using it. Very often, however, they do not know what to do with it. An excellent pudding of broken bread may be made by pouring boiling water upon the yiieces, letting them soak lor a while, then draining them, and beating them up with a good slice of dripping, some coarse sugar, currants, and nutmeg

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