Brown Bread Pudding. No. 1.

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

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

Ingredients (8)

1/2 pt. of brown bread-crumbs ↝ Bread, Boston Brown [Biscuits, muffins, quick breads]
11/2 pts. of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
3 ozs. of sugar ↝ Sugar, NFS [Sugars and honey]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 oz butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3 ozs. of raisins ↝ Raisins [Dried fruits]
grated nutmeg to taste ↝ Oil, nutmeg butter [Fats and Oils]
1 large baking apple ↝ Apple, baked [Apples]

Instructions (4)

Boil the milk, and pour it over the bread-crumbs to remain till cold.
Stone the raisins, pare and core the apple and chop it and raisins small.
Mix with the other ingredients, taking care to beat the eggs well.
When thoroughly mixed put into a buttered mould and steam one hour and a half.

Original Text

Brown Bread Pudding. No. 1.
½ pt. of brown bread-crumbs, and 1½ pts. of new milk, 3 ozs. of sugar, 3 eggs, 1 oz. butter, 3 ozs. of raisins, grated nutmeg to taste, 1 large baking apple. Boil the milk, and pour it over the bread-crumbs to remain till cold. Stone the raisins, pare and core the apple and chop it and raisins small. Mix with the other ingredients, taking care to beat the eggs well. When thoroughly mixed put into a buttered mould and steam one hour and a half.

Notes

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