A Bread Pudding for a Family

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

a two-pound loaf ↝ Olive loaf, pork [Sausages and Luncheon Meats]
two quarts of milk ↝ Milk, NFS [Milk, reduced fat]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four ounces of sugar ↝ Sugar, NFS [Sugars and honey]
four ounces of plums or currants ↝ Plums, raw [Fruits and Fruit Juices]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a piece of lemon-peel chopped ↝ Lemon peel, raw [Fruits and Fruit Juices]
a spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Divide the loaf into four equal-sized pieces.
Soak the bread pieces in boiling-water for twenty minutes.
Squeeze out the water from the bread.
Put the bread into a saucepan with the milk, butter, sugar, lemon-peel, and salt.
Stir all together on the fire until it boils.
Add the beaten eggs and the currants.
Pour the pudding into a proper sized greased baking-dish.
Bake for an hour and a-quarter.

Original Text

No. 42. A Bread Pudding for a Family.

Ingredients, a two-pound loaf, two quarts of milk, two ounces of butter, four ounces of sugar, four ounces of plums or currants, three eggs, a piece of lemon-peel chopped, and a spoonful of salt. Divide the loaf into four equal-sized pieces, and soak them in boiling-water for twenty minutes, then squeeze out the water, and put the bread into a saucepan with the milk, butter, sugar, lemon-peel, and salt, and stir all together on the fire till it boils; next add the beaten eggs and the currants; pour the pudding into[30] a proper sized greased baking-dish, and bake it for an hour and a-quarter.

Notes

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