BREAD PUDDING, PLAIN

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
arrow-root-sauce
Instructions (7)
  1. Put the bread-crumbs into a basin with the sugar, butter, lemon-sugar, and salt.
  2. Pour in the milk boiling, cover up the whole and leave it to steep for about ten minutes.
  3. Add the eggs, and after the whole has been well mixed together, pour the preparation into a mould or pudding basin previously spread with butter.
  4. Steam the pudding for about an hour.
  5. Dish it up with some arrow-root-sauce made as follows:
  6. Mix a dessert-spoonful of arrow-root with twice that quantity of sugar, half the juice of a lemon, a little nutmeg, and a gill of water.
  7. Stir this over the fire until it boils.
Original Text
BREAD PUDDING, PLAIN. INGREDIENTS:—Twelve ounces of bread-crumbs, six ounces of sugar, two ounces of butter, a pint of milk, the rind of a lemon rubbed on a piece of sugar, six yolks of eggs, and two whites whipped, and a little salt. Put the bread-crumbs into a basin with the sugar, butter, lemon-sugar, and salt; then pour in the milk boiling, cover up the whole and leave it to steep for about ten minutes; the eggs may then be added, and after the whole has been well mixed together, pour the preparation into a mould or pudding basin previously spread with butter. Steam the pudding for about an hour and when done, dish it up with some arrow-root-sauce made as follows: Mix a dessert-spoonful of arrow-root with twice that quantity of sugar, half the juice of a lemon, a little nutmeg, and a gill of water, and stir this over the fire until it boils.
Notes
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