Flour Bread Pudding
A historical recipe from Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914).
A historical recipe
Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914). Project Gutenberg eBook #75850.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915).
Source and licence
From Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1914). Digitised by Project Gutenberg, eBook #75850 (https://www.gutenberg.org/ebooks/75850). 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
- two cups of flour
- two cups of milk
- a cup of melted butter
- two cups of bread crumbs
- one-half glass of cognac
- four eggs
Method
- Mix over the fire two cups of flour with two cups of milk or water, and three-fourths of a cup of melted butter, until the batter loosens from the bottom of the saucepan.
- Let it cool a little and add the yolks of four eggs, two tablespoonsful of sugar, two cups of bread crumbs, salt and mace.
- Then beat the whites of four eggs, mix and add one-half glass of cognac.
- Pour the mixture into an oiled pudding pan and steam two and one-half hours.
- Serve with stewed plums, pears, or cherries.