This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
2 cups stale bread crumbs.
1 quart scalded milk Yolks 4 eggs.
2 tablespoons melted butter.
Few gratings nutmeg ¼ teaspoon soda 2 teaspoons hot water Whites 4 eggs.
Pour milk over bread crumbs, cover and let stand fifteen minutes. Add yolks of eggs, well beaten, butter, nutmeg and soda, dissolved in water; then fold in whites of eggs, beaten until stiff. Turn into a buttered pudding dish and bake in a moderate oven forty-five minutes. Serve hot with Rox-bury Sauce.
This pudding is excellent served cold with a fruit sauce.
4 cups milk 1/2 cup sugar 2 cups stale bread crumbs.
2/3 cup sugar.
½ teaspoon salt.
1 teaspoon vanilla.
Caramelize one-half cup sugar and add to milk which has been scalded in double boiler. When caramel has dissolved, add bread crumbs and let soak thirty minutes. Beat eggs slightly, add two-thirds cup sugar, salt and vanilla. Add to first mixture, turn into a buttered pudding dish and bake in a moderate oven one hour. Serve with whipped cream sweetened and flavored with vanilla.