Little Puddings à la Grand Belle
A historical recipe from Made-Over Dishes, by S. T. Rorer.
A historical recipe
Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.
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 Made-Over Dishes, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6978 (https://www.gutenberg.org/ebooks/6978). 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
- Roll slices of stale bread into fine crumbs.
- Brush small custard cups, or a border mold with melted butter, sprinkle over a few currants or raisins, or any fruit that you may have left over.
- Fill the cups with crumbs.
- Beat three eggs, without separating, until light;
- add three tablespoonfuls of sugar, a teaspoonful of vanilla and a pint of milk.
- Pour this carefully over the bread crumbs, let them stand for about five minutes until the mixture has been soaked up and the bread crumbs soft;
- then stand in a pan of boiling water, cover with oiled paper and cook in the oven a half hour.
- Turn out and serve hot with egg sauce.