Tea-cup Bread-pudding

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Time
Cook: 20 min Total: 20 min
Yield
1.0 tea-cup
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Bruise a piece of stale crumb of bread the size of an egg in a basin.
  2. Add four lumps of sugar and a very little grated nutmeg.
  3. Pour half a gill of boiling milk upon these.
  4. Stir all well together until the sugar is melted.
  5. Add an egg.
  6. Beat up the whole thoroughly until well mixed.
  7. Pour the mixture into a buttered tea-cup.
  8. Tie it up in a small cloth as directed in the preceding Number.
  9. Boil the pudding for twenty minutes, at least.
  10. As soon as done, turn it out on a plate.
Original Text
No. 198. How to make a Tea-cup Bread-pudding. Bruise a piece of stale crumb of bread the size of an egg, in a basin, add four lumps of sugar and a very little grated nutmeg, pour half a gill of boiling milk upon these, stir all well together until the sugar is melted, then add an egg, beat up the whole thoroughly until well mixed; pour the mixture into a buttered tea-cup, tie it up in a small cloth as directed in the preceding Number, boil the pudding for twenty minutes, at least, and, as soon as done, turn it out on a plate. This, or any similar light kind of pudding, constitutes safe food for the most delicate.
Notes
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