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Queen of Bread Puddings
From Kirmess cook book, 1907
Serves 3
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 Kirmess cook book (1907), page 155. The excerpt below is the record exactly as published.
QUEEN OP BREAD PUDDINGS. Mrs. Ralph Stauffen, Providence, R. L One pint of bread crumbs, one quart of milk, four eggs, (reserving the whites for the meringue), one- fourth cup of sugar, rind and juice of one lemon, a little salt and some small pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.