Bread-and-Fruit Pudding
A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).
A historical recipe
The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Ingredients--Slices of stale bread.
- 1 pint of raspberries.
- ½ pint of currants.
- ¼ lb.
- of sugar.
- Method.--Line a cake-tin, or pie-dish, with stale bread, cut to fit it nicely.
- Stew the fruit with the sugar until nicely cooked.
- Pour into the mould, and cover with slices of bread.
- Cover it with a plate, with a weight on it, and let it stand until the next day.
- Turn it out and serve plain, or with custard, whipped cream, or milk thickened with cornflour (see Cheap Custard).