Sunday Pudding

Ingredients

• ½ lb. of bread crumbs
• ½ pt. of milk
• sugar
• flavoring
• 2 eggs

Method

1. 1

   Boil the bread crumbs in the milk, sweeten and flavor, and when the bread is thick stir in the yolks of the eggs.

2. 2

   Put the pudding into a buttered tart dish, bake slowly for three-quarters of an hour.

3. 3

   Then spread over the top a layer of strawberry jam, and on this the whites of the eggs beaten with a teaspoonful of sifted sugar to a strong froth.

4. 4

   Dip a knife in boiling water, and with it smooth over the whites, put the pudding again into a moderate oven until the top is a light golden brown.

5. 5

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 108. The excerpt below is the record exactly as published.

Sunday Pudding —Ingredients—¥ |b. of bread crumbs, % Tao PRY aR egy Aire ae SN Re ae Yb: i ee ' 2 : » &: 4 ae oe a a ys e ey, ey Phe ws & Sak 190 THE Dominion Cook Boox. put into the oven, and bake gently for about half an hour ; or, — Z a if more convenient, the pie dish may be placed in a stewpan half filled with water, by the side of the fire, and allowed to” cook slowly. 655. Oatmeal Pudding—lIngredients—2 oz. of fine Scotch oatmeal, yf pt. of cold milk, 1 pt. of boiling milk, sugar to taste, 2 oz. of bread crumbs, I oz. of shred suet, 1 or 2 beaten eggs, lemon flavor- ing or grated nutmeg. Mix with the oatmeal, first the cold milk, and then add the boiling milk; sweeten, and stir over the fire for ten minutes, then add the bread crumbs; stir until the mixture is stiff, then add the suet and eggs; add flavoring. Put the pudding ina buttered dish and bake slowly for an hour. 656. Indian Corn Flour Pudding—Ingredients—2 oz. of Indian corn flour, % pt. of milk, 3¢ pt. of boiling milk, sweetening and flavoring to taste, I egg. This must not be confounded with corn flour sold in packets, which in some cases is the starch of Indian corn or maize, de- prived of much of its nutritive value by the process it under- goes to render it white and smooth. Indian corn flour is the finely-ground flour of maize. ‘‘ Properly prepared, it furnishes a wholesome, digestible, and nutritious food.” Like oatmeal, it requires to be thoroughly well boiled. Vanilla is the most suitable flavoring for this pudding, but any other may be used. Mix the corn flour smooth in the cold milk and then stir in the boiling milk. Sweeten and flavor. Put intoa clean stewpan and stir over the fire until it becomes thick ; beat in the egg, put ~ the pudding in a buttered tart dish and bake very slowly for three-quarters of an hour. pt. of milk, sugar and flavoring to taste, 2 eggs

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