Bread Pudding
Ingredients
- 3 quart evaporated milk
- 2 1/2 quart boiling water
- 50 slices bread
- 1 2/3 cup sugar
- 2/3 cup butter, (1/3 pound)
- 10 eggs
- 2 1/2 teaspoon salt
- 5 teaspoon vanilla
- 1 1/4 teaspoon nutmeg
- 3 3/4 cup raisins, (1 1/4 pounds)
Directions
- Combine milk and water.
- Add bread cut into very small cubes, sugar, melted butter, beaten eggs, salt, vanilla and raisins.
- Mix thoroughly.
- Bake in buttered pans or custard cups in a moderate oven (350° f.
- ) About 1 hour.
- Test as for custard.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: evaporated milk, water, bread, sugar, butter, egg, salt, vanilla, nutmeg, raisin
Equipment: knife, measuring cups, measuring spoons, baking pan
See Also
Raisin Rice Pudding
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Dessert
Ingredients: rice, milk, raisin, butter, egg, sugar, vanilla, salt, cinnamon, nutmeg
Equipment: oven, measuring spoons, measuring cups, baking pan
Baked Custard II
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Dessert
Ingredients: egg, sugar, salt, evaporated milk, water, vanilla, nutmeg
Equipment: measuring cups, measuring spoons
Custard Pie II
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Dessert
Ingredients: sugar, salt, egg, evaporated milk, water, vanilla, nutmeg
Equipment: measuring cups, measuring spoons, egg beater, oven
Custard Pudding with Cereal
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Dessert
Ingredients: evaporated milk, water, butter, cereal, brown sugar, salt, nutmeg, egg, vanilla
Equipment: measuring cups, measuring spoons
Grape Nut Pudding
Author: Constance Talmadge
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Dessert
Ingredients: nutmeg, water, clove, grapenut, egg, nut meat, sugar, raisin, butter, date, salt, cinnamon
Equipment: measuring cups, measuring spoons, oven, egg beater, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove