Dessert

Bread-crumb pudding

Bread-crumb pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including soak a pint of fine dry bread-crumbs for two hours in a quart of milk, then beat in .

DessertVegetarianOvenPublic domainHistoric recipeSource transcription

Est. prep15 min

Est. cook35 min

Est. serves2

Total50 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Bread-crumb pudding” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 535

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Soak a pint of fine dry bread-crumbs for two hours in a quart of milk, then beat in two tablespoonfuls of melted butter, a half teaspoonful of powdered nutmeg, the whipped yolks and the stiffened whites of four eggs.
Cottage pudding (excellent) Sift three cupfuls of flour twice with one teaspoonful of baking-powder and a little salt.
Rub to a cream a cupful of powdered sugar and a heaping tablespoonful of butter.
Beat two eggs light—yolks and whites separately.
Mix the yolks with the creamed butter and sugar, then one cupful of milk;
lastly, the prepared flour, alternately with the frothed whites.

Historical transcription

Source method

1
Soak a pint of fine dry bread-crumbs for two hours in a quart of milk, then beat in two tablespoonfuls of melted butter, a half teaspoonful of powdered nutmeg, the whipped yolks and the stiffened whites of four eggs. Bake in a buttered pudding-dish and eat hot with hard sauce.
2
Cottage pudding (excellent)
3
Sift three cupfuls of flour twice with one teaspoonful of baking-powder and a little salt. Rub to a cream a cupful of powdered sugar and a heaping tablespoonful of butter. Beat two eggs light—yolks and whites separately. Mix the yolks with the creamed butter and sugar, then one cupful of milk; lastly, the prepared flour, alternately with the frothed whites. Bake, covered, in a buttered mold until a straw comes out clean from the thickest part.
4
Eat with hard, or with liquid sauce.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.