Dessert
Poor man’s pudding
Poor man’s pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare the crusts from slices of graham bread, toast delicately and cut the slices int.
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.
- Pare the crusts from slices of graham bread, toast delicately and cut the slices into dice.
- Butter a pudding-dish and strew the bottom with these bread dice.
- Moisten with a very little milk, and sprinkle with granulated sugar.
- Eat cold with sugar and cream.
Historical transcription
Source method
- 1
Pare the crusts from slices of graham bread, toast delicately and cut the slices into dice. Butter a pudding-dish and strew the bottom with these bread dice. Moisten with a very little milk, and sprinkle with granulated sugar. Cover with apple sauce, well sweetened. Add more bread dice, then apple sauce, and proceed in this way until your dish is full. Let the top layer be of apple sauce. Strew with bread-crumbs and sprinkle with cinnamon. Cover and bake in a hot oven for twenty minutes, then uncover and brown. Eat cold with sugar and cream.
Nutrition pending
No invented nutrition numbers.
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