Brown-Bread Pudding

Name: Brown-Bread Pudding
Yield: 3 servings
Ingredients: Three quarters of a pound of brown-bread crumbs; six ounces of pounded sugar; six eggs; half a pint of whipped cream; a pinch of cinnamon powder; one pound of morella cherries; a good pinch of salt

From Practical household cookery, 1891

Serves 3

Serve with cherry sauce.

Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 177. The excerpt below is the record exactly as published.

BROWN-BREAD PUDDING. Ingredients required : Three quarters of a pound of brown-bread crumbs, six ounces of pounded sugar, six eggK, PRACTICAL HOUSEHOLD COOKERY, 403 half a pint of whipped cream, a little grated lemon rind, a pinch of cinnamon powder, one pound of morella cherries, and a good pinch of salt. Mix the bread crumbs, sugar, the yolks of eggs, lemon, cinnamon, salt, and whipped cream, well together in a basin, then add the whisked whites of six eggs

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