Brown Bread Pudding

Ingredients

• A loaf of brown bread
• 1 lemon
• Half a teaspoonful of essence of Vanilla
• 3 ozs. of castor sugar
• 1 gill (a pint) of milk
• 1 gill (5 pint) of cream
• 4 eggs
• 2 eggs
• 1 wineglassful of sherry
• 1 dessertspoonful of castor sugar

Method

1. 1

   Remove crust from bread, sieve crumbs.

2. 2

   Boil milk, mix with crumbs and sugar, add grated lemon rind and vanilla.

3. 3

   Pour boiling milk over crumbs, whip cream and fold in with egg yolks.

4. 4

   Steam for 1.5 hours.

5. 5

   Serve with German Sauce.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 118. The excerpt below is the record exactly as published.

BROWN BREAD PUDDING. Average cost of a " Brown Bread Pudding and German Sauce " {one pint mould). INGREDIENTS. s. d. A loaf of brown bread o 2 1 lemon o 2 Half a teaspoonful of essence of Vanilla. . 1 , 3 ozs. of castor sugar \ 0 x* 1 gill {\ pint) of milk o of 1 gill (5 pint) of cream o 6 4 eggs o 4 German Sauce. 2 eggs o 2 1 wineglassful of sherry o 6 1 dessertspoonful of castor sugar

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