Bread Puddings

Description

This section is from the book "Practical Dietetics: With Reference To Diet In Disease", by Alida Frances Pattee. Also available from Amazon: Practical Dietetics: With Reference to Diet in Disease.

Bread Puddings

The principle of employing farinaceous matter which has already been subjected to heat (so that a considerable conversion of starch has gone on before the human salivary diastase comes into play) is carried out in practice in the form of bread puddings.

Plain Bread Pudding, 900 Calories

(Two Servings).

1 cup stale bread. 1 cup milk. 1 tablespoon butter. 1 egg.

2 tablespoons sugar (to taste).

½ saltspoon salt.

¼ cup seeded raisins.

Scald milk and add butter. Beat the egg and add sugar and salt; pour on gradually the scalding milk. Cut the bread into one-half inch cubes and add with the raisins. Pour into well-buttered pudding dish, put bits of butter on top and bake in a moderate oven until the custard is set. Serve with Hard Sauce or cream and sugar.

Note

Do not serve raisins in bowel trouble.

Orange Bread Pudding, 710 Calories

(Two Servings).

1 cup stale bread. ½ cup milk.

2 eggs.

2 oranges. Sugar to taste.

Soak bread in the milk until soft and beat lightly with fork; add the grated rind of one orange and the juice of both; sweeten. Beat the whites very light and add to above mixture. Pour into custard cups and cook as for baked custard - about fifteen or twenty minutes. Serve plain or with Hard Sauce.

Note

Omit orange rind if it will interfere medicinally.

1 Without sugar.

Lemon Bread Pudding, 543 Calories

(Two Servings).

½ cup milk.

½ cup soft bread crumbs.

Yolk 1 egg.

Speck salt.

3 tablespoons sugar. ½ tablespoon butter. Grated rind ¼ lemon.

Scald milk and add butter. Beat the egg yolk, add sugar and salt and pour on gradually the scalded milk. Add the bread crumbs and grated lemon rind; pour into a buttered pudding dish and bake in a moderate oven about fifteen minutes, or until set like baked custard.

Make a meringue by beating the white of egg very stiff, adding two tablespoons powdered sugar and juice of one-fourth lemon. Cover the pudding with it and set in the oven till a dainty brown.