Brown Bread Pudding
From Puddings and Pastry à la Mode, 1889
Presented as published in 1889. 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 Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.
Brown Bread Pudding. Take six ounces of stale brown bread-crumbs, six ounces of fresh butter, four eggs, the yolks and whites beaten separately, half a pound of brown sugar, and a very little cinnamon ; cream the butter, then mix well with sugar till quite smooth ; add the beaten eggs, and stir in gradually the other ingredients. Steam the pudding for three hours ; when turned out, pour melted cherry jam
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