Brown Bread Pudding

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 210 min Total: 210 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

half a pound of stale brown bread, finely and lightly grated ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
an equal weight of suet chopped small ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
currants cleaned and dried ↝ Currants, european black, raw [Fruits and Fruit Juices]
half a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
three ounces of sugar ↝ Sugar, NFS [Sugars and honey]
the third of a small nutmeg grated ↝ Oil, nutmeg butter [Fats and Oils]
two ounces of candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
five well-beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a glass of brandy ↝ Brandy [Liquor and cocktails]
The grated rind of a large lemon ↝ Lemon, raw [Citrus fruits]

Instructions (3)

Mix these ingredients thoroughly.
Boil the pudding in a cloth for three hours and a half.
Send port wine sauce to table with it.

Original Text

A BROWN BREAD PUDDING.

To half a pound of stale brown bread, finely and lightly grated, add an equal weight of suet chopped small, and of currants cleaned and dried, with half a saltspoonful of salt, three ounces of sugar, the third of a small nutmeg grated, two ounces of candied peel, five well-beaten eggs, and a glass of brandy. Mix these ingredients thoroughly, and boil the pudding in a cloth for three hours and a half. Send port wine sauce to table with it. The grated rind of a large lemon may be added to this pudding with good effect.

Brown bread, suet, and currants, each 8 oz.; sugar, 3 oz.; candied peel, 2 oz.; salt, 1/2 saltspoonful; 1/3 of small nutmeg; eggs, 5; brandy, 1 wineglassful: 3-1/2 hours.

Notes

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