Marmalade Pudding with Bread Crumbs

Ingredients

• One table-spoonful of marmalade
• five ounces of bread crumbs
• two ounces of currants
• one ounce of butter
• two ounces of sugar
• half a pint of milk
• two eggs

Method

1. 1

   Melt the butter and mix it with the bread crumbs, marmalade, sugar, and currants.

2. 2

   Add the well-beaten eggs and milk.

3. 3

   Pour into a well-buttered mould, tie a cloth over, and boil for an hour and a half.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 80. The excerpt below is the record exactly as published.

two ounces of sugar. Wash the macaroni, and set it on the fire with a pint of milk, a piece of lemon-peel, pared very thin, and a small piece of cinnamon ; stew it gently till tender, but not soft ; beat the eggs well, adding half a pint of cold milk, the sugar, and a little salt ; butter a dish, and put a border of puff paste round the edge ; spread a layer of macaroni, then a layer of preserved fruit (goo.seberry, currant, or raspberry jam, orange or apple marmalade), and the remainder of the macaroni over; pour the milk and eggs upon it ; lay small pieces of butter on the top ; bake about one hour in a moderate oven, and serve with fine sugar sifted over it. No. 292. — Marmalade Pudding. Two table-spoonfuls of marmalade, four eggs, four ounces of loaf sugar, and two ounces of butter. Beat the eggs ; add the marmalade, the sugar, powdered, and the butter, melted ; beat all well together, and pour the mix- ture into a dish lined mth puff paste, and bake it about half an hour in a moderately hot oven. To be served cold. No. 293. — Marmalade Pudding. One table-spoonful of marmalade, five ounces of bread crumbs, two ounces of currants, one ounce of butter, two ounces of sugar, half a pint of milk, and two eggs

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