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Boiled Bread Pudding


Bread pieces soaked in milk, eggs, butter, sugar, currants and nutmeg beaten-in. Boiled 1¼ hrs (Mrs.B). A form of Bread Pudding.

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

1252. INGREDIENTS: 1-½ pint of milk, ¾ pint of bread crumbs, sugar to taste, 4 eggs, 1 oz. of butter, 3 oz. of currants, ¼ teaspoonful of grated nutmeg.
Mode: Make the milk boiling, and pour it on the bread crumbs; let these remain till cold; then add the other ingredients, taking care that the eggs are well beaten and the currants well washed, picked, and dried. Beat the pudding well, and put it into a buttered basin; tie it down tightly with a cloth, plunge it into boiling water, and boil for 1-1/4 hour; turn it out of the basin, and serve with sifted sugar. Any odd pieces or scraps of bread answer for this pudding; but they should be soaked overnight, and, when wanted for use, should have the water well squeezed from them.
Time: 1-1/4 hour.
Average cost:, 1s.
Sufficient: for 6 or 7 persons.
Seasonable: at any time.

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