Bread Pudding

Source: Henriette Schønberg Erken, Billig mat, 1914, s. 27 (falt i det fri)

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How to make it

1
Cut the bread into thin slices and butter them. Clean the currants.
2
Layer the bread and currants alternately in a greased ovenproof dish.
3
Whisk the eggs well with the sugar, then add the milk little by little. Pour the mixture over the bread and let the dish stand and soak under a light weight for half an hour.
4
Bake in a moderate oven for about 45 minutes. Serve with sugar or red sauce.

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Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 27) → Modernisert~26% av teksten endretfjernetlagt til

~~Brødpudding 0.5~~ 0,5 kg ~~franskbrød,~~ franskbrød. 60 gr ~~smør,~~ smør. 2 ~~egg,~~ egg. 60 gr ~~korinter,~~ korinter. 60 gr ~~sukker, 0.5~~ sukker. 0,5 l ~~melk~~ melk. Brødet skjæres i tynde skiver og paasmøres. Korinterne ~~renses.~~ renses.. Læg brød og korinter lagvis i smurt ildfast ~~form.~~ form.. Eggene vispes godt med sukkeret, tilsæt melken litt efter litt. Røren heldes over brødet, formen staar og trækker med let pres paa i 0,5 ~~time.~~ time.. Stekes i ikke for varm ovn ca. 0,75 time. Serveres med sukker eller rød saus.

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