A Bread Pudding

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 70 min Total: 70 min
Yield: 1.5 pint
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (24)

For the basic pudding

new milk, 1 pint ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
sugar, 3 oz. ↝ Sugar, NFS [Sugars and honey]
salt, few grains ↝ Salt, table, iodized [Spices and Herbs]
bread-crumbs, 1/2 lb. ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fresh butter, 1 ounce ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
four large well-whisked eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
nutmeg or of lemon-rind ↝ Oil, nutmeg butter [Fats and Oils]

For an excellent pudding (modifications)

two ounces of the bread ↝ Bread, vegetable [Yeast breads]
more butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a small glass of brandy ↝ Brandy [Liquor and cocktails]
the grated rind of a lemon ↝ Lemon, raw [Citrus fruits]
as much sugar as will sweeten the whole richly ↝ Sugar, NFS [Sugars and honey]
candied orange-peel ↝ Orange peel, raw [Fruits and Fruit Juices]
half a pound of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Alternative quantities for excellent pudding

milk, 1 pint ↝ Milk, NFS [Milk, reduced fat]
bread-crumbs, 6 oz. ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
butter, 2 to 3 oz. ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar, 4 oz. ↝ Sugar, NFS [Sugars and honey]
eggs, 5 ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
brandy, small glassful ↝ Brandy [Liquor and cocktails]
rind, 1 lemon ↝ Lemon, raw [Citrus fruits]
candied peel, 1-1/2 oz. ↝ Orange peel, raw [Fruits and Fruit Juices]
currants, 1/2 lb. ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (13)

Sweeten a pint of new milk with three ounces of fine sugar.
Add a few grains of salt.
Pour the boiling milk mixture on half a pound of fine and lightly-grated bread-crumbs.
Add an ounce of fresh butter.
Cover the mixture with a plate and let it remain for half an hour or more.
Stir in four large well-whisked eggs and a flavouring of nutmeg or of lemon-rind.
Pour the mixture into a thickly-buttered mould or basin, which holds a pint and a half, and which ought to be quite full.
Tie a paper and a cloth tightly over the mould or basin.
Boil the pudding for exactly an hour and ten minutes.

To make a very excellent pudding

Omit two ounces of the bread.
Add more butter, one egg, a small glass of brandy, the grated rind of a lemon, and as much sugar as will sweeten the whole richly.
Candied orange-peel can be sliced thinly into it.
Half a pound of currants can be added.

Original Text

A BREAD PUDDING.

Sweeten a pint of new milk with three ounces of fine sugar, throw in a few grains of salt, and pour it boiling on half a pound of fine and lightly-grated bread-crumbs; add an ounce of fresh butter, and cover them with a plate; let them remain for half an hour or more, and then stir to them four large well-whisked eggs, and a flavouring of nutmeg or of lemon-rind; pour the mixture into a thickly-buttered mould or basin, which holds a pint and a half, and which ought to be quite full; tie a paper and a cloth tightly over, and boil the pudding for exactly an hour and ten minutes. This is quite a plain receipt, but by omitting two ounces of the bread, and 419adding more butter, one egg, a small glass of brandy, the grated rind of a lemon, and as much sugar as will sweeten the whole richly, a very excellent pudding will be obtained; candied orange-peel also has a good effect when sliced thinly into it; and half a pound of currants is generally considered a further improvement.

New milk, 1 pint; sugar, 3 oz.; salt, few grains; bread-crumbs, 1/2 lb.; eggs, 4 (5, if very small); nutmeg or lemon-rind at pleasure: 1 hour and 10 minutes.

Or: milk, 1 pint; bread-crumbs, 6 oz.; butter, 2 to 3 oz.; sugar, 4 oz.; eggs, 5; brandy, small glassful; rind, 1 lemon. Further additions at choice: candied peel, 1-1/2 oz.; currants, 1/2 lb.

Notes

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