Plain Bread Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 76. The excerpt below is the record exactly as published.
Plain Bread Pudding Butter well small pieces of stale bread, arrange them in a well buttered pudding dish, sprinkle with a little nutmeg and cinnamon, cover well with sweetened milk, and bake. — [R. W.,. Mo. Boiled Bread Pudding To 1 cup fine bread crumbs add 1 pt milk, beaten yolks of 2 eggs, 2 tablesp sugar, piece butter size of small egg and any- preferred flavoring. Place in a double boiler and cook until done, stirring occasionally. When done turn out into a pud- ding dish, squeeze the juice of 1 lemon over the top, place bits of jelly over the top and lastly the beaten whites of the eggs with powdered sugar. We think this much better than baked pudding. — [Mrs. M. A. B., Mich. Raised Bread Pudding Roll out some light bread dough about % inch thick, cover with finely sliced apples, sprinkle with sugar and a little cinna- mon
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Cook this with the app: pantry check, scaling, and the assistant.