CAKE PUDDING

Ingredients

• Soak slices of stale cake
• Pour over it a soft custard
• cover it with a meringue

Method

1. 1

   Place in the oven to brown slightly.

2. 2

   To be eaten cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 248. The excerpt below is the record exactly as published.

cover it with a meringue and brown in the oven when cool; or spread a little jam on top. PUDDINGS 323 BREAD PUDDING. 2 cups bread crumbs soaked in 2 eggs (well beaten). 4 cups milk. 1 teaspoon salt. 1 teaspoon butter (heaping). 1 saltspoon nutmeg. ^ cup white sugar. Stir well together and bake in a buttered pudding dish f to 1 hour. A nice dessert is made by stirring into a common bread pudding almost any kind of fruit, such as apples, raisins, peaches, prunes, dates, figs, cranberry sauce, jelly etc.; then bake. Many varieties are thus easily produced. BEEAD PUDDING No. 2. 1 quart of milk. 1 small cup sugar. 1 pint bread crumbs. 1^ teaspoons vanilla extract. 8 eggs. A small piece of butter. Beat the yolks of eggs and stir them with the rest of the ingre- dients, reserving the whites for the top. Bake the pudding 25 min- utes, then take it from the oven, spread a layer of currant jelly over the top; beat the whites of the eggs to a stiff froth, with 1 tablespoon of sugar, spread this on top of the jelly, return to the oven to brown on top. Raspberry jam is equally as good as jelly for this pudding. Serve with cream or a hot sauce. BERRY BREAD PUDDING.— Cut stale bread in even slices, pare off the crust, and butter each slice; put the largest slice on a platter, cover it with canned huckleberries or blackberries which are heated scalding hot; put on another slice, cover it with the berries, and so on till all is used, and you have a neat mound of pudding. This may be covered and kept hot in the warming closet until serv- ing time, and eaten with hard sauce, or made early in the day and served cold with sugar and cream — it is delicious either way. If the berries are very sweet, adding 2 or 3 tablespoons of vinegar is an improvement. STEAMED BREAD PUDDING. 1 pint bread crumbs. 1 cup raisins. 1 cup molasses. 1 teaspoon soda. 1 cup hot water poured on the 1 tablespoon melted butter. bread. 1 egg. 1 cup flour. Spices to taste. Steam 2 hours. Good and inexpensive. CAKE PUDDING — Soak slices of stale cake in lemonade and lay them in a pudding dish. Pour over it a soft custard

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