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Tea-Cup Bread-pudding
Puddings and Sweet Deserts
Historic

Breadcrumb, egg, sugar, milk and spice pudding boiled in a teacup (Francatelli 1852)


Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)

No. 198. How to make a Tea-cup Bread-pudding.
Bruise a piece of stale crumb of bread the size of an egg, in a basin, add four lumps of sugar and a very little grated nutmeg, pour half a gill of boiling milk upon these, stir all well together until the sugar is melted, then add an egg, beat up the whole thoroughly until well mixed; pour the mixture into a buttered tea-cup, tie it up in a small cloth as directed in the preceding, boil the pudding for twenty minutes, at least, and, as soon as done, turn it out on a plate. This, or any similar light kind of pudding, constitutes safe food for the most delicate.





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