Scrap Bread Pudding (Steamed)
From Cookery for every household, 1914
Serves 6
This mixture may be baked instead of steamed.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 638. The excerpt below is the record exactly as published.
3 tea-cupfuls bread. 1 tea-cupful sugar. 1 tea-cupful chopped suet. \ tea-cupful currants. | tea-cupful raisins. 1 tea-cupful flour. 1 or 2 eggs. 1 tea-sp. mixed spice. A little milk. Scrap Bread Pudding (Steamed) soaked Any scraps of bread may be used for this. Put them into a basin, cover them with cold water, and soak them until quite soft. They should be soaked all night if time permits. Then strain off the water, and squeeze the bread as dry as possible. Measure it, put it into a basin, and beat it with a fork until quite free from lumps. Prepare the fruit, chop the suet, and add them to the bread with the other dry ingredients. Mix well together and moisten with a beaten egg and a little milk. Put the mixture into a well-greased mould, cover with greased paper, and steam until firm to the touch and thoroughly cooked. Serve plain or with custard or white sauce. Notes. — This mixture may be baked instead of steamed. It should be put into a greased York- shire pudding tin and, when cooked, cut in pieces, placed on a hot dish and sprinkled with sugar. Figs and candied peel may be used instead of raisins. Time to steam, 2 to 3 hours. Sufficient for 5 or 6 persons. Probable cost, 6 d. 1746. Cabinet Pudding (Plain) Bread and butter. 1 oz. sugar. £ pt. milk. 1 or 2 eggs.
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