Brown Bread Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

Half a pound of stale brown bread grated ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
ditto of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
ditto of shred suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
sugar ↝ Sugar, NFS [Sugars and honey]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a spoonful of brandy ↝ Brandy [Liquor and cocktails]
two spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (2)

Mix with four eggs, a spoonful of brandy, and two spoonfuls of cream.
Boil, in a cloth or bason that exactly holds it, three or four hours.

Original Text

Brown Bread Pudding.

Half a pound of stale brown bread grated, ditto of currants, ditto of shred suet, sugar, and nutmeg. Mix with four eggs, a spoonful of brandy, and two spoonfuls of cream. Boil, in a cloth or bason that exactly holds it, three or four hours.

Notes

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