Brown Bread Pudding

Ingredients

• pieces of stale brown bread there may be in the house, break them up into very small pieces, and put as many as will weigh 6 ozs.
• the third of a pint of boiling milk
• two ounces of good brown sugar
• the grated rind of a large fresh lemon
• twenty drops of Vanilla essence
• two well-beaten eggs
• a piece of greased paper

Method

1. 1

   Collect stale brown bread, break into small pieces, and soak in boiling milk until soft.

2. 2

   Squeeze dry, beat with a fork, and remove hard pieces.

3. 3

   Add sugar, lemon rind, Vanilla essence, and beaten eggs.

4. 4

   Place in a buttered pint mould, cover with greased paper, and steam for 1 hour and 15 minutes.

5. 5

   Serve on a hot dish.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 209. The excerpt below is the record exactly as published.

Brown Bread Pudding. Cheese. Marketing. For tlic Day.— One pound of Raspberries. If these are not procurable, green gooseberries, strawberries, or rhubarb may be used instead. A thick Plaice (April 21st) ; materials for Hotch-potch (Marketing, July 10th) ; four fresh Mackerel. For To-morrow.— A quarter of a pound of Bacon in rashers ; three or four fresh Tomatoes. Breakfast. — Eggs on the Dish (December 7th); Bloaters (January 3rd) ; Sally Lunns (June 4th); Corn-flour Milk (June 19th). Luncheon.— Chicken Kromeskies (July 29th). Raspberry Fool. — Proceed as directed for Gooseberry Fool (June 24tli). Dinner. — Fried Plaice (April 21st); Dutch Sauce (May 14th); Ilotcli-potch (J uly 10th). Broivn Bread Pudding. — Collect the pieces of stale brown bread there may be in the house, break them up into very small pieces, and put as many as will weigh 6 ozs. in a basin. Pour upon them the third of a pint of boiling milk, place a plate on the basin, and let the bread soak till soft. Scpieeze the pudding dry, beat it well with a fork, and take out any hard pieces there may be in it ; then add two ounces of good brown sugar, the grated rind of a large fresh lemon, and twenty drops of Vanilla essence. Mix thoroughly, and add two well-beaten eggs. Put the mixture into a pint mould that has been well buttered, place a piece of greased paper

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