Little Puddings a la Grand Belle

Ingredients

• Roll slices of stale bread into fine crumbs.
• Beat three eggs, without separating
• add three tablespoonfuls of sugar
• ateaspoonful of vanilla
• and a pint of milk

Method

1. 1

   Brush cups with butter, fill with crumbs and fruit, pour egg mixture over, soak, and bake in water bath for half an hour.

Nutrition per serving

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 10. The excerpt below is the record exactly as published.

Little Puddings a la Grand Belle Roll slices of stale bread into fine crumbs. Brush small custard cups, or a border mold with melted butter, sprinkle over a few currants or raisins, or any fruit that you may have left over. Fill the cups with crumbs. Beat three eggs, without separating, until light ; add three tablespoonfuls of sugar, ateaspoon- ful of vanilla and a pint of milk. Pour this carefully over the bread crumbs, let them stand for about five minutes until the mixture has been soaked up and the bread crumbs soft ; then stand in a pan of boiling water, cover with oiled paper and cook in the oven a half hour. Turn out and serve hot with egg sauce. Bread Croquettes Rub sufficient stale bread to make one quart of crumbs; add four table- spoonfuls of sugar, a half cup of cleaned 42 LEFT OILERS currants, or any fruit that you have left over, and a grating of nutmeg ; sprinkle over a teaspoonful of vanilla,

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