Lemon Bread Pudding, Baked

Ingredients

• six ounces of the stale crumb of bread
• three table-spoonfuls of sugar
• the grated rind of a fresh lemon
• a quarter of a pound of butter
• the strained juice of the lemon
• four well-beaten eggs

Method

1. 1

   Mix bread crumbs with sugar and lemon rind, add butter and stir over heat.

2. 2

   Let cool, then add lemon juice and eggs.

3. 3

   Pour into a buttered pie-dish and bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 824. The excerpt below is the record exactly as published.

Lemon Bread Pudding, Baked.— Grate six ounces of the stale crumb of bread very finely, mix with it three table-spoonfuls of sugar and the grated rind of a fresh lemon ;. add a quarter of a pound of butter, and stir all over the fire for a few minutes. Let it cool^ then add the strained juice of the lemon, and four well-beaten eggs

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