- 1 pint stale bread crumbs.
- 1 quart of sugar.
- 1 ssp. of nutmeg or cinnamon.
- 2 eggs.
- 1/2 tsp. salt.
Soak the bread crumbs for 1 hour in 1 quart of milk. Beat the eggs, add the sugar and seasoning, stir all into the bread crumbs, bake 1 hour in a buttered PUDDING dish. (Raisins or currants may be added if desired.)
Another method for making bread PUDDING is to butter thin slices of stale bread, spread with a little jam or sprinkle a few currants (well washed) over each layer, lay them in a PUDDING dish, pour over a quart of milk, to which has been added 3 well beaten eggs, 1/2 cup sugar. Bake until the CUSTARD thickens. This PUDDING may be served either hot or cold.
The Fun of Cooking, by Caroline French Benton (Year 1915)