Stir 3 oz breadcrumbs with 1 pint boiling milk the yolk of 2 eggs, the white of 1 & 2 oz of butter beaten to a cream sweeten to taste.
Cover the bottom & sides of dish with puff paste, put a layer of jam. Then pour the mixture in & bake ½ hour
beat the yolk white of the other egg to a stiff froth & put it on the pudding just before taking from the oven, or put white sugar, or whipped cream on the top.
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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.