Bread and Fruit Pudding

A historical recipe from The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915).

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A historical recipe

The Healthy Life Cook Book, 2d ed., by Florence Daniel (1915). Project Gutenberg eBook #10632.

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

Ingredients 5 ingredients

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

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.

Line a pudding-basin with slices of bread from which the crust has been removed.
Take care to fit the slices together as closely and neatly as possible.
Stew any juicy fruit in season with sugar to taste.
Do not add water.
(Blackcurrants or raspberries and redcurrants are best for this dish.) When done, fill up the basin with the boiling fruit.
Top with slices of bread fitted well in.
Leave until cold.
Turn out and serve.
10.
BLANC MANGE, AGAR-AGAR.
1/4 oz.
prepared agar-agar, 1-1/2 pints milk, sugar, flavouring.
Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the cold milk until flavoured to taste.
Add sugar to taste.
Put in a saucepan with the agar-agar, and simmer until dissolved (about 30 minutes).
Pour through a hot strainer into wet mould.
Turn out when cold.
11.
CHOCOLATE JELLY.
1/4 oz.
prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1 tablespoon sugar, vanilla flavouring.
Soak a vanilla pod in the cold milk for 2 hours.
Soak the agar-agar in cold water for half an hour.
Squeeze water out and pull to pieces.
Put it into saucepan with 1 gill milk and 1/2 gill water.
Stand on one side of stove and let simmer very gently until quite dissolved.
Meanwhile, dissolve chocolate in rest of milk, adding the sugar.
Pour the agar-agar into the boiling chocolate through a hot strainer.
This is necessary as there is generally a little tough scum on the liquid.
(If put through a cold strainer, the agar-agar will set as it goes through.) When jelly is quite cold, turn out and serve.