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Sunday, August 21, 2011

Colonial Recipes: Bread Pudding


Bread Pudding


A quarter of a pound of grated stale bread.

A quart of milk, boiled with two or three sticks of cinnamon, slightly broken.

Eight eggs.

A quarter of a pound of sugar.

A little grated lemon-peel.



Boil the milk with the cinnamon, strain it, and set it away till quite cold.

Grate as much crumb of stale bread as will weigh a quarter of a pound. beat the eggs, and when the milk is cold, stir them into it in turn with the bread and sugar. Add the lemon-peel, and if you choose, a table spoonful of rose-water.

Bake it in a buttered dish, and grate nutmeg over it when done. Do not send it to table hot. Baked puddings should never be eaten till they have become cold, or at least cool.


Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats
by a Lady of Philadelphia
Third edition, Boston, 1830

Submitted by Gina Welborn


6 comments:

  1. The touch of rose-water is interesting. Wonder why they didn't like to eat it warm? I love warmed bread pudding. I use gluten free ingredients and honey as my sweetener - and a cup of raisins. I chunk - rather than grate - my bread. Wonderful in the morning with tea to start the day - and then later for afternoon tea!

    Thanks for the peek into kitchens of olde!
    Joy!
    Miss Kathy

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  2. Nonsense! I love warm bread pudding! :) In the fall I like to add cut up apple to the mix.

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  3. Kathy, I wonder how rice bread would taste in this recipe? I try to avoid wheat but rice bread is so dry. Pegg, I have a wonderful old recipe for chocolate bread pudding that is to-die-for! Not colonial recipe, but it would not surprise me if some colonial cook did not make it.

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  4. While the rose-water makes me a tad nervous to use in a recipe, I really want to try this one sometime. And serve it warm. Must then invite Pegg and Kathy to come over for a visit. :-)

    Carrie, send me your recipe for chocolate bread pudding. Yummmmmmmmm........

    ~Gina

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  5. Let me know the day and time, Gina!

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  6. I want that chocolate bread pudding recipe too!

    Down here, serving bread pudding cold is practically against the law. I've never seen a recipe say to grate the bread either. Interesting. I wonder what that does to the texture...

    Bread pudding should always be served warm, with hot whiskey or rum sauce poured over it.

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