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Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

STEAMED BREAD PUDDING
 
 
 Take 1 quart of bread crumbs soaked in sweet milk; when soft mash with a spoon; add a little salt, 3 tablespoonfuls of flour, 3 eggs beaten well; mix and steam 1 1/2 hours. Slice and serve with butter and sugar.

Sister Catharine Yundt, Lordsburg, Cal.
 
 

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