Brown-Bread Pudding

Ingredients

• 1/2 pound grated brown bread
• 1/2 cup sugar
• 1/2 pound currants
• 1/2 teaspoon grated nutmeg
• 1/2 pound chopped suet
• 2 eggs
• 1 tablespoon cream

Method

1. 1

   Mix the ingredients thoroughly and boil them in a buttered pudding mold or cloth for three hours.

2. 2

   Serve with lemon sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 84. The excerpt below is the record exactly as published.

BROWN-BREAD PUDDING 1/2 pound grated brown bread V2 cup sugar Vi pound currants V2 teaspoon grated nutmeg V2 pound chopped s'uet 2 eggs 1 tablespoon cream Mix the Ingredients thoroughly and boil them in a buttered pudding mold or cloth for three hours. Serve with lemon sauce. PEACH PATTIES Hollow out little stale sponge cakes; brush with butter inside and out; place in each cavity two halves of peaches, pared and fitted together with a little orange marmalade or other preserve in the center. Sprinkle with sugar and chopped nuts; bake until the peaches are tender and serve with vanilla or fruit sauce. CANNED PEACH PUDDING 1 cup dry bread cnunbs V2 cup sugar^ 1 pint boiling milk 4 eggs 2 tablespoons melted butter 2 cups canned peaches Soak the crimibs in the milk; add the butter, sugar, beaten eggs and mashed peaches. Pour into a buttered mold or tin can; cover closely and boil for two hours. Serve with lemon sauce. SUET PUDDING No. 1 1/2 cup chopped suet Vz cup molasses % cup seeded raisins V2 cup milk lYi cups flour V2 teaspoon soda Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Pour into a buttered mold or can; cover closely and boil three hours. Serve with hard or foamy sauce. SUET PUDDING No. 2 2 cups stale bread crumbs V2 teaspoon cloves V2 cup chopped suet 1 teaspoon cinnamon Vi cup molasses Pinch of salt 1 egg 1 cup milk 1 cup raisins V2 teaspoon soda Mix the ingredients thoroughly, adding the soda dissolved in the milk last. Cover closely in a buttered mold or tin can and boil for two hours. Serve with hard or foamy sauce. 15 221 PUDDINGS AND DESSERTS Fi'i?,?v"'orF°o'u? Family of Four APPLE PUDDING 2 cups flour 1 egg Vi teaspoon salt 1 scant cup milk 1 teaspoon baking powder 4 apples 1 tablespoon butter 2 tablespoons sugar 1 teaspoon cinnamon Make a dough of the first six ingredients and spread one half inch thick in a buttered pan. Pare and core the apples ; cut them into eighths; spread them over the dough; sprinkle with sugar and cinnamon and bake the pudding about twenty -five minutes. Serve with lemon or vanilla sauce. Peach pudding may be made in the same way. SPONGE-CAKE PUDDING 4 eggs Vi weight in flour Equal weight in sugar Grated rind of 1/2 lemon Beat the eggs separately until very light; stir the sugar into the yolks; add the flour and whites of the eggs alternately, then the lemon. Bake in a Turk's head, and serve with lemon sauce. BAKED INDIAN PUDDING No. 1 1 pint hot milk V^ cup sugar V2 cup Indian meal 1/2 teaspoon ginger 3 eggs 1 teaspoon cinnamon 1 tablespoon flour Pinch of salt 1 pint cold milk Bring one pint of milk to the boiling point; pour it gradually on the meal, stirring all the while to prevent lumps. When cool, add the beaten eggs and the other ingredients. Pour into a buttered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream. BAKED INDIAN PUDDING No. 2 5 cups milk Vi cup molasses 1/2 teaspoon salt er Scald the milk; pour it slowly on the meal; cook in a double boiler for twenty minutes; add molasses, salt and ginger. Pour into a buttered pudding dish and bake in a slow oven for about two hours. Serve with cream. 222 g'a"mSfof°Fo^ur PUDDINGS AND DESSERT3- BOILED INDIAN PUDDING 1 quart milk 2 tablespoons chopped suet 2 cups Indian meal 1/2 teaspoon salt 5 tablespoons molasses 1 cup seeded raisins 1 tablespoon flour Scald the milk and pour it over the meal; add the molasses, suet, salt, and the raisins washed and dredged with the flour. Put the pudding into a mold or bag and boil four hours. Serve with butter and maple syrup. The raisins may be omitted if desired. HUCKLEBERRY PUDDING 1 egg 1 cup milk 1 cup sugar 11/2 cups flour 1 heaping tablespoon butter 1 teaspoon baking powder 1 pint berries Beat the egg with the sugar and butter; add the milk and sifted flour and bakmg powder. When thoroughly mixed add the huckle- berries, previously washed and drained and dredged with flour. Pour into a buttered baking dish and bake in a moderate oven. Serve with lemon or fruit sauce. BERRY PUDDING 1 quart bread crumbs 2 eggs 1 pint milk 1 quart berries Pinch of salt Soak the broken bread crumbs in the milk; add the eggs well beaten, the salt and the berries, washed and drained. Steam in a buttered mold for three hours and serve with either hard sauce or fruit sauce. STEAMED FRUIT PUDDING 2 cups flour 1 egg 3 teaspoons baking powder 1 cup milk Pinch of salt 2 cups fruit Sift the flour and baking powder together; stir in the beaten egg and the milk gradually. Mix until smooth; add the fruit, washed, drained and well dredged with flour; stir carefully and empty into a greased tin can or pudding mold. Cover; stand in a pot of boil- ing water and boil continuously for three hours. Serve with sugar and cream or with hard sauce. 223 PUDDINGS AND DESSERTS FamTol fo^u? PEACH COBBLER 1 quart peaches iVa cups flour 1 cup water 1 teaspoon baking powder 11/2 cups sugar

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