Soaked Bread Pudding
From Hilda's "where is it?" of recipes, 1891
The oven must not be too hot.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 61. The excerpt below is the record exactly as published.
mall loaf of white bread, cut very thin, and butter each slice, and soak in milk; carefully butter a pudding-dish, lay the soaked bread and butter in layers in the dish, sprinkling over each layer some almonds blanched and sliced, some slices of citron preserve, some sugar, and currants, till the dish is nearly full ; then whisk up four eggs with a spoonful of rose-water and a quart of boiled milk
Cook this with the app: pantry check, scaling, and the assistant.