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Simple Bread Pudding Cooking Recipe

Below is the quick and easy cooking recipe for Bread Pudding.

Grate some white bread, pour over some boiling milk, and cover it close. When soaked an hour or two, beat it fine, and mix with it two or three eggs well beaten. Put it into a bason that will just hold it, tie a floured cloth over it, and put it into boiling water. Send it up with melted butter poured over: it may be eaten with salt or sugar. Prunes, or French plums, make a fine pudding instead of raisins, either with suet or bread pudding.—Another and richer. Pour half a pint of scalding milk, on half a pint of bread crumbs, and cover it up for an hour. Beat up four eggs, and when strained, add to the bread, with a tea-spoonful of flour, an ounce of butter, two ounces of sugar, half a pound of currants, an ounce of almonds beaten with orange-flower water, half an ounce of orange, of lemon, and of citron. Butter a bason that will exactly hold it, flour the cloth, tie it tight over, and boil the pudding an hour.

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