Brown Bread Pudding. No. 3.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Stew 1/2 lb. of cherries, fresh or preserved.
  2. Take a large basin and put into it 6 ozs. of brown bread. crumbs, 3 ozs. of powdered sugar, the yolks of 4 eggs well beaten, the grated rind of 1/2 lemon, a little powdered cinnamon and a little salt, also 1/4 pt. of whipped cream.
  3. Mix all well together.
  4. Lastly whip up the 4 whites or egg, and add them to the other things in the basin.
  5. Then butter a plain mould and strew it with brown bread-crumbs.
  6. Spread a tablespoonful of the mixture at he bottom of the mould, cover it with some of the cherries, and so on till the mould is full.
  7. Next put the pudding into a tin of hot water and bake it in the oven 1 hour.
Original Text
Brown Bread Pudding. No. 3. Gotha. (A national dish! Why don't they stone their cherries ?) Stew ½ lb. of cherries, fresh or preserved. Take a large basin and put into it 6 ozs. of brown bread. crumbs, 3 ozs. of powdered sugar, the yolks of 4 eggs well beaten, the grated rind of ½ lemon, a little powdered cinnamon and a little salt, also ¼ pt. of whipped cream. Mix all well together. Lastly whip up the 4 whites or egg, and add them to the other things in the basin. Then butter a plain mould and strew it with brown bread-crumbs. Spread a tablespoonful of the mixture at he bottom of the mould, cover it with some of the cherries, and so on till the mould is full. Next put the pudding into a tin of hot water and bake it in the oven 1 hour
Notes
—