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