Steamed Bread Pudding

A historical recipe from Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915).

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A historical recipe

Vegetarian supplement to Scientific feeding, by Roper, Dora C. C. L. (Dora Cathrine Cristine Liebel) (1915). Project Gutenberg eBook #74538.

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

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Soak stale bread in cold water, press out dry and stir until smooth.
Melt one-third of a cup of butter or fat and mix with the bread over a hot stove until it loosens from the saucepan.
Cool a little, then flavor with mace, nutmeg, lemon or cinnamon and salt.
Add several well beaten eggs and some finely cut dried fruit.
Mix well and steam from one to one and one-half hours.
Serve with lettuce and fruit sauce.
In place of fruit and the above flavoring chopped parsley, onions and pepper or capers may be used.
Serve with tomato or apple sauce.