Very Plain Bread Pudding

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

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A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

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

Ingredients 5 ingredients

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

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
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.

1251.
INGREDIENTS.--Odd pieces of crust or crumb of bread;
to every quart allow 1/2 teaspoonful of salt, 1 teaspoonful of grated nutmeg, 3 oz.
of moist sugar, 1/2 lb.
of currants, 1-1/4 oz.
of butter.
Mode.--Break the bread into small pieces, and pour on them as much boiling water as will soak them well.
Let these stand till the water is cool;
then press it out, and mash the bread with a fork until it is quite free from lumps.
Measure this pulp, and to every quart stir in salt, nutmeg, sugar, and currants in the above proportion;
mix all well together, and put it into a well-buttered pie-dish.
Smooth the surface with the back of a spoon, and place the butter in small pieces over the top;
bake in a moderate oven for 1-1/2 hour, and serve very hot.
Boiling milk substituted for the boiling water would very much improve this pudding.
Time.--1-1/2 hour.
Average cost, 6d., exclusive of the bread.