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Bread Pudding

A historical recipe from The Virginia Housewife, by Mary Randolph (1860).

A historical recipe

The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.

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

United States. Associated with United States by the book is about Virginian cookery (Cooking -- Virginia); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Source Public domain in the USA
Credit

From The Virginia Housewife, by Mary Randolph (1860). Digitised by Project Gutenberg, eBook #12519 (https://www.gutenberg.org/ebooks/12519). Public domain in the USA; its status may differ elsewhere.

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.

Ingredients

Method

  1. Grate the crumb of a stale loaf, and pour on it a pint of boiling milk--let it stand an hour, then beat it to a pulp;
  2. add six eggs, well beaten, half a pound of butter, the same of powdered sugar, half a nutmeg, a glass of brandy, and some grated lemon peel--put a paste in the dish, and bake it.

Plating

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