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Susan Gilbert cookbook, 1848-1887
Page 92
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Baked Bread Pudding Weigh your pieces of bread the day before you intend to make your pudding, put 2 lbs of thin Bread to soak in a pan of cold water little more than sufficient to cover it, put a plate on the top to keep the Bread under water and let it soak 24 hours, when you make the pudding, pour the Bread and water into a Cullander, get it as dry as you can, then add to it, rather more than 1 teaspoonful of Flour, 1/2 lb moist sugar, the peel of 1 Lemon grated, 4 oz of Currants, a desent spoonful of mixed spice, 4 oz of suet chopped fine, 6 Eggs, Mix the whole up together. Duke of Buckinghams Pudding 1 lb of Raisins, 3/4 lb of suet, 3 Table-spoonsfull of Flour, 3 Table spoonsful of Moist sugar, 1 Nutmeg, 4 Eggs leaving out 1 white, boil it 4 hours.
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Baked Bread Pudding Weigh your pieces of bread the day before you intend to make your pudding, put 2 lbs of thin Bread to soak in a pan of cold water little more than sufficient to cover it, put a plate on the top to keep the Bread under water and let it soak 24 hours, when you make the pudding, pour the Bread and water into a Cullander, get it as dry as you can, then add to it, rather more than 1 teaspoonful of Flour, 1/2 lb moist sugar, the peel of 1 Lemon grated, 4 oz of Currants, a desent spoonful of mixed spice, 4 oz of suet chopped fine, 6 Eggs, Mix the whole up together. Duke of Buckinghams Pudding 1 lb of Raisins, 3/4 lb of suet, 3 Table-spoonsfull of Flour, 3 Table spoonsful of Moist sugar, 1 Nutmeg, 4 Eggs leaving out 1 white, boil it 4 hours.
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