Posted by: marthabernie | April 12, 2014

BREAD PUDDING – 1887 Recipe

This is another old recipe from my great grandmother’s cookbook.  Note that it’s made with bread crumbs instead of pieces of bread.  Very different from bread pudding today.  Note the measure of butter and the ever present egg “yelks”.  Seems like they put meringue on top of a lot of things to use up the egg whites!


One quart of grated bread crumbs, one quart of milk, “yelks” of four eggs, well beaten, piece of butter the size of an egg, one cup of sugar, two teaspoonfuls baking powder, and two teaspoonfuls extract f lemon; mix all well together and bake.  Beat the whites of the eggs with a cup of powdered sugar, flavor with one teaspoonful extract of orange or lemon, cover the pudding with it and bake until browned a little.

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