Name: Very Plain Bread Pudding
Ingredients: 1/2 teaspoonful of salt; 1 teaspoonful of grated nutmeg; 7 persons

Very Plain Bread Pudding

A simple bread pudding made with crusty bread, salt, nutmeg, sugar, currants, butter, and boiled water.

From an old cookbook · modernised transcription

Very Plain Bread Pudding

7 persons

Ingredients

1/2 teaspoonful of salt
1 teaspoonful of grated nutmeg
7 persons

Directions

Prepare the bread

Break the bread into small pieces, and pour on them as much boiling water as will soak them well.
Let these stand till the water is cool; then press it out, and mash the bread with a fork until it is quite free from lumps.

Mix and bake

Measure this pulp, and to every quart stir in salt, nutmeg, sugar, and currants in the above proportion; mix all well together.
Put it into a well-buttered pie‑dish.
Smooth the surface with the back of a spoon, and place the butter in small pieces over the top.
Bake in a moderate oven for 1‑1/2 hour, and serve very hot.

Nutrition, whole recipe (rough)

12Calories

0 gProtein

1 gFat

1 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Nutmeg	1 tsp ground (2.2g)	12
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.