Caramel Bread Pudding
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Place Crisco, breadcrumbs, and salt in a basin, add hot milk, and let soak for ten minutes.
Melt the sugar and brown it lightly in a small pan over the fire.
Add the browned sugar, well-beaten eggs, lemon extract, and nutmeg to the soaked bread mixture.
Pour into a greased pudding dish and bake in a moderate oven at 350 degrees Fahrenheit until firm.
Serve with whipped cream.
Original recipe, verbatim
Caramel Bread Pudding
3 cupfuls breadcrumbs Grated nutmeg to taste
1 quart hot milk }4 teaspoonful salt
2 eggs 1 cupful sugar
1 teaspoonful lemon extract 4 tablespoonfuls Crisco
Whipped cream
Put Crisco, crumbs, and salt into a basin, add hot milk and soak ten minutes. Melt sugar and brown it lightly in a small pan over fire, then add it to the bread, with eggs well beaten, and flavorings. Pour into Criscoed pudding dish and bake in moderate oven till firm. Serve with whipped cream.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.