Brown Bread Pudding. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

1/2 lb. of fine brown bread-crumbs, dried the day before ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
8 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/4 lb. of sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
2 or 3 bitter ones ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1/4 lb. castor sugar ↝ Sugars, granulated [Sweets]
a little pounded cinnamon ↝ Sugar, cinnamon [Sugars and honey]
some finely-grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a glass of sherry

Instructions (8)

Pound the almonds fine, and add to the bread-crumbs.
Add a glass of sherry if liked.
Add the lemon peel and cinnamon.
Add the yolks of the eggs.
Stir all these well together for a quarter of an hour.
Mix in the whites of the eggs, previously beaten alone to a stiff froth.
The mould must be well buttered.
If the pudding is boiled, the water in which it is boiled must not touch the pudding itself.

Original Text

Brown Bread Pudding. No. 2.
½ lb. of fine brown bread-crumbs, dried the day before, 8 eggs, ¼ lb. of sweet almonds, 2 or 3 bitter ones, ¼ lb. castor sugar, a little pounded cinnamon, and some finely-grated lemon peel.
Pouud the almonds fine, and add to the bread-crumbs, also a glass of sherry if liked; next add the lemon and spice and the yolks of the eggs.
Stir all these well together for a quarter of an hour, then mix in the whites of the eggs, previously beaten alone to a stiff froth.
The mould must be well buttered, and if the pudding is boiled, the water in which it is boiled must not touch the pudding itself. It takes half an hour to cook.

Notes

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