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A Bread Pudding

From Cookery made easy (1825).

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A historical recipe

Cookery made easy, by Willis, Michael, fl. and University of Leeds. Library (1825).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

Ingredients 2 ingredients

  1. a pint of cream
  2. a pound of butter

Cook safely

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.

Method

  1. Take a pint of cream, and three-quarters of a pound of butter, set it on the fire, and keep it stirring;
  2. when the butter is melted, put in as much grated stale bread as will make it light, a nutmeg, and sufficient quantity of sugar, three or four eggs, and a little salt.
  3. Mix all together, butter a dish, put it in, and bake it half-an-hour.
  4. t OO K L U Y M A 1) F.
  5. F A S Y .

Plating

Cookware for this recipe

  • Saucepan
  • Grater
  • Wooden spoon
Source not stated by archive.org
Credit

From Cookery made easy (1825), printed page 126, digitised by the Internet Archive: https://archive.org/details/b21531304

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.