Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Brown Bread Pudding
Puddings and Sweet Deserts
Historic

Stale brown bread crumb, currants, suet, sugar, eggs, nutmeg, brandy and cream. Boiled (Eaton 1822, Acton 1845, etc). A form of Bread Pudding.


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

BROWN BREAD PUDDING. Half a pound of stale brown bread grated, half a pound of currants, ditto of shred suet, sugar and nutmeg. Mix it up with four eggs, a spoonful of brandy, and twice as much cream. Boil it in a cloth or bason of proper size three or four hours.






MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats