Bread Pudding
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
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, American -- Southern style); 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.
Credit
From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). 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
- Slice some stale bread, omitting the crust.
- Butter it moderately thick.
- Butter a deep dish, and cover the bottom with slices of bread, over which put a layer of any kind of preserved fruit.
- (Acid fruits are best.) Cover all with a light layer of brown sugar.
- Make a rich custard, allowing four eggs to a pint of milk.
- Pour it over the pudding, and bake an hour.
- Grate nutmeg over it, when done.--Mrs.
- Col.
- S.
Plating
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