Ginger and Bread Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Time: one hour and a half to steam. Sufficient for four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 600. The excerpt below is the record exactly as published.
Ginger and Bread Pudding.— Pour half a pint of boiling milk over half a pint of finely-grated bread-crumbs, and let the latter soak for an hour. Then mix with them three table-spoonfuls of finely-sifted sugar, three well- beaten eggs, a dessert-spoonful of ginger syrup, j and four ounces ^f preserved ginger, cut into ■ small pieces
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