Little Bread Puddings

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 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (8)
  1. Steep the crumbs of a penny loaf in about a pint of warm milk.
  2. When soaked, beat six eggs, whites and yelks.
  3. Mix the soaked bread crumbs and beaten eggs with two ounces of warmed butter, sugar, orange flower water, a spoonful of brandy, a little nutmeg, and a teacupful of cream.
  4. Beat all well.
  5. Bake in buttered teacups.
  6. If using currants, add a quarter of a pound. If not, they are good without.
  7. Alternatively, you may put orange or lemon candy.
  8. Serve with pudding sauce.
Original Text
Little Bread Puddings. Steep the crumbs of a penny loaf in about a pint of warm milk: when soaked, beat six eggs, whites 146and yelks, and mix with the bread, and two ounces of butter warmed, sugar, orange flower water, a spoonful of brandy, a little nutmeg, and a teacupful of cream. Beat all well, and bake in teacups buttered. If currants are chosen, a quarter of a pound is sufficient; if not, they are good without; or you may put orange or lemon candy. Serve with pudding sauce.
Notes
—