A Baked Bread Pudding

A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).

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A historical recipe

Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Take a stale five cent loaf of bread;
cut off all the crust, and grate or rub the crumb as fine as possible.
Boil a quart of rich milk, and pour it hot over the bread;
then stir in a quarter of a pound of butter, and the same quantity of sugar, a glass of wine and brandy mixed, or a glass of rose water.
Or you may omit the liquor and substitute the grated peel of a large lemon.
Add a table-spoonful of raised cinnamon and nutmeg powdered.
Stir the whole very well, cover it, and set it away for half an hour.
Then let it cool.
Beat seven or eight eggs very light, and stir them gradually into the mixture after it is cold.
Then butter a deep dish, and bake the pudding an hour.
Send it to table cool.