Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
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
- three-quarter pints of boiled milk
- three quarter pints of rhine wine
- four whole eggs
- six egg-yolks
- four egg-whites
- four eggs
- four eggs beaten to a froth
Directions
2489—ENGLISH BREAD PUDDING
Butter some thin slices of crumb of bread and distribute over them some currants and sultanas, swelled in tepid water and well drained. Set these slices in a pie-dish; cover with preparation No. 2638, and poach in front of the oven.
2490—FRENCH BREAD PUDDING
Soak two-thirds of a lb. of white bread-crumb in one and three-quarter pints of boiled milk, flavoured with vanilla and containing eight oz. of sugar. Rub through a sieve and add: four whole eggs, six egg-yolks, and four egg-whites, beaten to a stiff froth.
Pour this preparation into a deep, buttered border-mould, dusted with bread-crumbs; and poach in _bain-marie_.
As an accompaniment, serve either an English custard, a vanilla-flavoured sabayon, or a fruit sauce.
2491—GERMAN BREAD PUDDING
Soak two-thirds of a lb. of brown bread-crumb in one and three quarter pints of Rhine wine, Moselle or beer, containing half a lb. of moist sugar and a little cinnamon. Rub through a sieve and add four eggs, six egg-yolks, five oz. of melted butter, and the whites of four eggs beaten to a froth. Poach in a _bain-marie_ as in the preceding case. The adjunct to this pudding is invariably a fruit syrup.
2492—SCOTCH BREAD PUDDING
Proceed exactly as for No. 2490, but add five oz. of sliced seasonable fruit. Mould and poach in the same way, and serve a red-currant sauce flavoured with raspberries, as an accompaniment.