Hot Berry Pudding
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 18. The excerpt below is the record exactly as published.
Hot berry pudding. Use same ingredients as for Berty pudding. Place alternate layers of bread and fruit in a but- tered baking-dish and bake till the bread has absorbed the liquid. Serve with Hard sauce (p. 60) or Creamy sauce (p. 60). Dresden sandwiches. Make an uncooked custard of e^ yolks, sugar, salt, and milk. Dip the slices of bread
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