Fruit and Cream Bread Pudding
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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 The "A1" cookery book (1901) by H. N. L., page 70. The excerpt below is the record exactly as published.
Fruit and Cream Bread Pudding.— Line a basin with slices of bread half an inch thick soaked in boiled milk. Fill the basin with any stewed fruit and put another thick slice of soaked bread on the top ; cover with a plate and put a heavy weight on SWEETS. IP5 the top and leave all night. Turn out the next day and cover with thick whipped cream. Half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.