Brown Bread Pudding

Ingredients

• A stale Brown Loaf
• One pound of fresh Cherries
• Three ounces of Castor Sugar
• Four Eggs
• One Lemon
• One gill of Cream
• One gill of Milk
• Half a teaspoonful of Essence of Vanilla
• Two ounces of Loaf Sugar
• A gill and a half of Water

Method

1. 1

   Put five ounces of brown bread-crumbs into a basin with the sugar, and three-quarters of a pound of cherries, stoned, the vanilla, and grated lemon rind.

2. 2

   Boil the milk and pour it over the crumbs and fruit.

3. 3

   Whip the cream to a stiff froth and add it to the crumbs; add the four yolks of eggs one at a time, and the whites of two eggs whisked to a stiff froth.

4. 4

   Butter a pint mould and pour in this mixture, cover with buttered paper, and steam or bake for one hour and a quarter.

5. 5

   Turn out onto a hot dish, and serve with sauce made with two ounces of loaf sugar, a gill and a half of water, and a quarter of a pound of cherries.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 65. The excerpt below is the record exactly as published.

Brown Bread Pudding. Ingredients. A stale Brown Loaf. One pound of fresh Cherries. Three ounces of Castor Sugar. Four Eggs. One Lemon. One gill of Cream. One gill of Milk, Half a teaspoonful of Essence of Vanilla. Two ounces of Loaf Sugar. A gill and a half of Water

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