On Wednesday, May 19, 2021 at 1:49:26 PM UTC-4, dsi1 wrote:
> On Wednesday, May 19, 2021 at 5:49:52 AM UTC-10, Lenona wrote:
> > I found it in The Old Cook's Almanac (1966), by Beatrice Vaughan. The book has many miniature 19th-century illustrations. Interestingly, the chapters are listed only according to the twelve months!
> >
> > Weird thing is, the pudding turned out soupy after being in the oven for an hour. So I suspect there were errors. (Or maybe it's actually what kids USED to enjoy, like "milk-toast"?) I recommend the following, modified version. Here, I cut the milk and maple syrup by half, and I added eggs. (It'll be a while before I test it.)
> >
> > 3 slices bread
> > Butter/margarine
> > 1 1/4 cup milk
> > 1/4 cup maple syrup
> > 2 eggs
> > 1/4 tsp. cinnamon
> > 1/4 tsp. ginger
> > Pinch of salt
> >
> > Remove crusts and butter bread on both sides. Place in buttered baking dish. Combine remaining ingredients, then pour over bread. Let stand ten minutes. Cover and bake in 350 F oven. Stir occasionally.
> >
> >
> > Lenona.
> It's probably better to make real American bread pudding. "Stir occasionally?" How weird is that?

Or probably better to make real Indian pudding:

<https://www.foodandwine.com/recipes/indian-pudding>

Cindy Hamilton