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Rhubarb and Bread Pudding

Name: Rhubarb and Bread Pudding
Yield: 4 servings
Ingredients: Butter a pie-dish thickly; cover the bottom with a layer of bread-crumbs half an inch thick; a layer of rhubarb washed and cut into one-inch lengths; sprinkle some moist sugar over the fruit; Lay three or four little pieces of butter here and there

From Cassell's dictionary of cookery, 1892

Serves 4

Time: half an hour to one hour, according to size. Cost of rhubarb: 5d. to 8d. per bundle.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1519. The excerpt below is the record exactly as published.

Rhubarb and Bread Pudding.— Butter a pie-dish thickly, and cover the bottom with a layer of bread-crumbs haK an inch thick. Place upon this a layer of rhubarb washed and cut into one-inch lengths, and sprinkle some moist sugar over the fruit. Fill the dish with alternate layers of fruit and bread, and be careful that the sides of the dish are walled with bread-crumbs ; let bread form the topmost layer. Lay three or four little pieces of butter here and there

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