Sufficient for 6 or 7 persons. Seasonable at any time.
BREAD.—Bread contains, in its composition, in the form of vegetable albumen and vegetable fibrine, two of the chief constituents of flesh, and, in its incombustible constituents, the salts which are indispensable for sanguification, of the same quality and in the same proportion as flesh. But flesh contains, besides these, a number of substances which are entirely wanting in vegetable food; and on these peculiar constituents of flesh depend certain effects, by which it is essentially distinguished from other articles of food.
BROWN-BREAD PUDDING.
1253. INGREDIENTS.—3/4 lb. of brown-bread crumbs, 1/2 lb. of currants, 1/2 lb. of suet, 1/4 lb. of moist sugar, 4 eggs, 2 tablespoonfuls of brandy, 2 tablespoonfuls of cream, grated nutmeg to taste.
Mode.—Grate 3/4 lb. of crumbs from a stale brown loaf; add to these the currants and suet, and be particular that the latter is finely chopped. Put in the remaining ingredients; beat the pudding well for a few minutes; put it into a buttered basin or mould; tie it down tightly, and boil for nearly 4 hours. Send sweet sauce to table with it.
Time.—Nearly 4 hours. Average cost, 1s. 6d.
Sufficient for 6 or 7 persons.
Seasonable at any time; but more suitable for a winter pudding.
MINIATURE BREAD PUDDINGS.
1254. INGREDIENTS.—1 pint of milk, 1/2 lb. of bread crumbs, 4 eggs, 2 oz. of butter, sugar to taste, 2 tablespoonfuls of brandy, 1 teaspoonful of finely-minced lemon-peel.