Queen of All Puddings

One of the recipes from the 1910, mostly hand-written, cookbook.

Queen of All Puddings

2 cups soft breadcrumbs

2 cups milk

2 eggs

¼ cup sugar

¼ tsp salt

½ cup chopped raisins

2 TBS red jelly

1 tsp butter

Pour the milk over the soft breadcrumbs. Separate the eggs and add the yolks to the crumbs; add salt, sugar and the chopped raisins: mix well.  Butter custard cups, pour in mixture and bake slowly 45 minutes. Remove from oven and spread with jelly. Beat the whites of the eggs until light and dry. Add one tablespoon of sugar and spread on the top: sprinkle liberally with powdered sugar and dry in moderate oven.

Tips:

            - I love these old recipes. If I had to guess I’d say that “bake slowly” means at a low temperature such as 325° and that a “moderate oven” would be more like 375°.