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L. Gagnore cookbook, 1930-1940
Page 26
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lemon juice, and rind mixed together; repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first to prevent crumbs browning too rapidly. Serve with sugar and cream. Bread pudding. 2c stale bread crumbs 1 qt. scalded milk 1/3c sugar 1/4c melted butter. 2 eggs 1/2 tsp. salt. 1 tsp. vanilla or 1/4 tsp. spice. Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt and flavoring; bake one hour in buttered pudding dish in slow oven. Serve with vanilla sauce.
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lemon juice, and rind mixed together; repeat cover with remaining crumbs, and bake forty minutes in moderate oven. Cover at first to prevent crumbs browning too rapidly. Serve with sugar and cream. Bread pudding. 2c stale bread crumbs 1 qt. scalded milk 1/3c sugar 1/4c melted butter. 2 eggs 1/2 tsp. salt. 1 tsp. vanilla or 1/4 tsp. spice. Soak bread crumbs in milk, set aside until cool; add sugar, butter, eggs slightly beaten, salt and flavoring; bake one hour in buttered pudding dish in slow oven. Serve with vanilla sauce.
Szathmary Culinary Manuscripts and Cookbooks
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