Boiled 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 (6)

Pudding base

Grate with bread ↝ Bread, vegetable [Yeast breads]
boiling milk ↝ Milk, NFS [Milk, reduced fat]
two or three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For serving

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Optional serving

salt ↝ Salt, table, iodized [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (10)

Grate the bread and pour boiling milk over it.
Cover close and let soak for an hour or two.
Beat the soaked bread mixture fine.
Mix in two or three well-beaten eggs.
Pour the mixture into a bason that will just hold it.
Tie a floured cloth over the bason.
Place the bason into boiling water.
Steam until cooked.
Send it up with melted butter poured over.
It may be eaten with salt or sugar.

Original Text

Boiled Bread Pudding.

Grate with bread, pour boiling milk over it, and cover close. When soaked an hour or two, beat it fine, and mix with it two or three eggs well beaten.

Put it into a bason that will just hold it; tie a floured cloth over it, and put it into boiling water. Send it up with melted butter poured over.

It may be eaten with salt or sugar.

Notes

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