VERY PLAIN BREAD PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 90 min Total: 90 min
Yield
6.5 – 7.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Pudding Base
Seasonings and Additions
Liquid for soaking bread
Instructions (5)
  1. Break the bread into small pieces, and pour on them as much boiling water as will soak them well.
  2. Let these stand till the water is cool; then press it out, and mash the bread with a fork until it is quite free from lumps.
  3. Measure this pulp, and to every quart stir in salt, nutmeg, sugar, and currants in the above proportion; mix all well together, and put it into a well-buttered pie-dish.
  4. Smooth the surface with the back of a spoon, and place the butter in small pieces over the top.
  5. Bake in a moderate oven for 1-1/2 hour, and serve very hot.
Original Text
VERY PLAIN BREAD PUDDING. 1251. INGREDIENTS.—Odd pieces of crust or crumb of bread; to every quart allow 1/2 teaspoonful of salt, 1 teaspoonful of grated nutmeg, 3 oz. of moist sugar, 1/2 lb. of currants, 1-1/4 oz. of butter. Mode.—Break the bread into small pieces, and pour on them as much boiling water as will soak them well. Let these stand till the water is cool; then press it out, and mash the bread with a fork until it is quite free from lumps. Measure this pulp, and to every quart stir in salt, nutmeg, sugar, and currants in the above proportion; mix all well together, and put it into a well-buttered pie-dish. Smooth the surface with the back of a spoon, and place the butter in small pieces over the top; bake in a moderate oven for 1-1/2 hour, and serve very hot. Boiling milk substituted for the boiling water would very much improve this pudding. Time.—1-1/2 hour. Average cost, 6d., exclusive of the bread. Sufficient for 6 or 7 persons. Seasonable at any time.
Notes
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