Comforting Pudding

Ingredients

• half a pint of fine bread-crumbs
• half a pint of scalding milk
• four beaten eggs
• a teaspoonful of flour
• an ounce of butter
• two ounces of sugar
• half a pound of currants
• an ounce of powdered almonds
• half an ounce of shredded citron
• the same of lemon peel
• a quarter of a teacupful of French brandy

Method

1. 1

   Pour scalding milk over bread-crumbs.

2. 2

   After an hour, add beaten eggs, flour, butter, sugar, currants, almonds, citron, lemon peel, and brandy.

3. 3

   Mix and tie in a floured cloth, place in a buttered pudding-dish, and boil for an hour.

4. 4

   Serve with hard sauce.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 58. The excerpt below is the record exactly as published.

omforting pud- ding for a winter day, which re- quires, however, an appetite some- what sturdier than is expected of the sorrowful, is made by pouring over half a pint of fine bread-crumbs half a pint of scalding milk, adding, after an hour, four beaten eggs, a teaspoonful of flour, an ounce of butter, two ounces of sugar, half a pound of currants, an ounce of powdered almonds, half an ounce of shredded citron, the same of lemon peel, and a quarter of a teacupful of French brandy

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