Mrs Beeton Baked Bread Pudding
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1/2 lb. of grated bread,
1 pint of milk,
4 oz. of butter,
4 oz. of moist sugar,
2 oz. of candied peel,
6 bitter almonds,
1 tablespoonful of brandy.
Mode.—Put the milk into a stewpan, with the bitter almonds; let it infuse for
1/4 hour; bring it to the boiling point; strain it on to the bread crumbs, and
let these remain till cold; then add the eggs, which should be well whisked, the
butter, sugar, and brandy, and beat the pudding well until all the ingredients
are thoroughly mixed; line the bottom of a pie-dish with the candied peel sliced
thin, put in the mixture, and bake for nearly 3/4 hour.
Time.—Nearly 3/4 hour. Average cost, 1s. 4d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note.—A few currants may be substituted for the candied peel, and will be found
an excellent addition to this pudding: they should be beaten in with the
mixture, and not laid at the bottom of the pie-dish.
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