Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons sugar
- a pinch of salt
- 4 eggs
- 1 beaten egg to a pint of the mixture
- 4 eggs to 1 qt
- orange peel
- cinnamon
- salt
Directions
i. Bread pudding 1 qt. boiling milk poured on as much or "Semmei bread — as will absorb it, about 1 pt. if
Geratisch." . , u_ i
hard — 4 eggs, -J- teaspoon salt, -£ cup sugar.
Bread and Custard Puddings. ill
The milk and bread are allowed to get cold and the other ingredients well beaten with it, the eggs being beaten separately, and the whites added last. Bake one hour in a buttered dish. Eat without a sauce.
Of course a bread pudding can be made with fewer eggs, but then it will hardly do for the main dish of a meal.
2. Bread pudding Dried bread soaked soft in cold water ( simple), and pressed dry in a cloth, milk to make it into a soft mush. Add 1 beaten egg to a pint of the mixture. Bake from half an hour to an hour and eat with sweet sauce.
with raisins. Raisins or currants or fresh fruit, as
cherries, may be added.
with dried After putting in \ the pudding mix-
apples, ture, put a thick layer of stewed dried
apples mashed and sweetened, and flavored with orange peel or cinnamon. Bread and butter A convenient variation on the ordi-
pudding. nary bread pudding.
Plain- Spread thin slices of bread with but-
ter, and pour over them a simple custard, viz. : 4 eggs to 1 qt. of milk, 4 tablespoons sugar, a pinch of salt. Keep pressed down till the custard is absorbed; Bake slowly till firm and brown. Eat with or without sauce.
The bread slices may be spread with with fruit. T ,. ;f.
India currants, or with any kind of
fresh or dried cooked fruit, not too juicy, individual bread Cut small round loaves of bread into puddings. quarters, or use biscuits. Soak in a mixture of 4 eggs, whites and yolks, beaten separate-
112 Suet Puddings.
ly, and added to 1 pt. of milk with a little sugar and nutmeg. When they have absorbed all they will without breaking, drain and bake in slow oven to a nice brown, spreading a little butter over once or twice at the last. This dish can be made very pretty by putting currants in the holes around the top and sticking in pieces of blanched almonds.