A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It will be found best to prepare the ingredients the day before and cover closely. The bread should steep for an hour in hot milk, and the eggs should only be added when the mixture is quite cold.
Preserved exactly as written in the original source
Grate a loaf of stale bread, or enough for a pint of crumbs
Boil one quart of milk and turn boiling hot over the grated bread
Cover and let steep an hour
In the meantime pick, soak and dry half a pound of currants, half a pound of raisins, a quarter of a pound of citron cut in large slips
When the bread is ready mix with it the butter, sugar, spice and citron, adding a glassful of white wine
Beat eight eggs very light
When the mixture is quite cold, stir them gradually in
Then add by degrees the raisins and currants dredged with flour
Stir the whole
Modern guidance to help you succeed with this vintage recipe
Steeping bread in hot milk breaks down its structure through hydration and heat, creating a custard-like base that binds the pudding together. Waiting until the mixture cools before adding eggs prevents premature coagulation, ensuring a smooth, evenly textured pudding rather than scrambled bits. Dredging the dried fruits in flour coats them and prevents sinking during baking, distributing them evenly throughout the pudding.
The entire mixture can be prepared up to 24 hours in advance (in fact, the recipe recommends this). Combine all ingredients except eggs, cover tightly with plastic wrap, and refrigerate. The next day, bring to room temperature for 30 minutes, beat and add the eggs, then proceed with baking.
Store baked pudding covered in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat individual portions in a 325°F oven for 15-20 minutes or microwave for 1-2 minutes until warmed through. The wine acts as a preservative, extending shelf life compared to modern puddings.
AI-generated tips from Chef Cecil's culinary database
The entire mixture can be prepared up to 24 hours in advance (in fact, the recipe recommends this). Combine all ingredients except eggs, cover tightly with plastic wrap, and refrigerate. The next day, bring to room temperature for 30 minutes, beat and add the eggs, then proceed with baking.
Store baked pudding covered in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat individual portions in a 325°F oven for 15-20 minutes or microwave for 1-2 minutes until warmed through. The wine acts as a preservative, extending shelf life compared to modern puddings.
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