Brown-bread Pudding
From Old Cookery Books and Ancient Cuisine, 1886
Ensure thorough mixing before boiling.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 37. The excerpt below is the record exactly as published.
Brown-bread Pudding: — Take half a pound of brown bread, and double the weight of it in beef-suet ; a quarter of a pint of cream, the blood of a fowl, a whole nut- meg, some cinamon, a spoonful of sugar, six yolks of eggs, three whites
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