Bread Pudding. 347

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (7)

a pint of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
as much milk as will cover them ↝ Milk, NFS [Milk, reduced fat]
the peel of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
a small piece of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
powdered loaf-sugar ↝ Sugars, powdered [Sweets]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (7)

Make a pint of bread-crumbs.
Put the bread-crumbs in a stew-pan with milk, lemon peel, grated nutmeg, and cinnamon.
Boil for about ten minutes.
Sweeten with powdered loaf-sugar.
Remove the cinnamon.
Add four eggs and beat all well together.
Bake for half an hour, or boil for slightly more than an hour.

Original Text · last edited 5 days ago

Bread Pudding.

Make a pint of bread-crumbs; put them in a stew-pan with as much milk as will cover them, the peel of a lemon, a little nutmeg grated, and a small piece of cinnamon; boil about ten minutes; sweeten with powdered loaf-sugar; take out the cinnamon, and put in four eggs; beat all well together, and bake half an hour, or boil rather more than an hour.

[347]

Notes

Split from recipe 353f8554-7858-4dac-afa4-c4511a526066