Dessert
Bread-and-milk pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak two cupfuls of fine crumbs in a quart of milk for an hour.
- Stir in a tablespoonful of melted butter and a teaspoonful of vanilla.
- Now beat in three well-whipped eggs;
- Eat hot with sugar and butter, or cream and sugar.
Historical transcription
Source method
- 1
Soak two cupfuls of fine crumbs in a quart of milk for an hour. Stir in a tablespoonful of melted butter and a teaspoonful of vanilla. Now beat in three well-whipped eggs; turn into a buttered pudding-dish and bake until set. Eat hot with sugar and butter, or cream and sugar.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.