Recipe Manuscript

To Make A Fine Bread Pudding

Name: To Make A Fine Bread Pudding
Prep time: PTPT20M
Cook time: PTPT45M
Yield: 10
Cuisine: European
Ingredients: 1.7 liters whole milk; 225 grams caster sugar; half a whole nutmeg, grated (or 1–2 teaspoons ground nutmeg); 225 grams unsalted butter; 40 grams white bread (preferably slightly stale, crusts removed if desired); peel from 1 lemon (a strip, no pith); 10 large eggs

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make A Fine Bread Pudding

"Take three pints of Milk & boyl it, then sweeten it with half a pound of Sugar, a Small nut meg grated, Melt in it half a pound of butterr & a small peice of bread, cover it up till the Meat put to it ten Eggs well beaten, stir all together & when the oven is hot, put in the Pudding in a dish, three quarters of an hour will bake it. (You shoud boyl a bitt of Lemon peel in the Milk.)"

Note on the Original Text

This recipe is written in the narrative style characteristic of early 18th-century household manuscripts: brief, without precise measurements or detailed instructions, as it was assumed the cook had a working knowledge of kitchen techniques. Spelling and grammar are fluid, such as 'boyl' for 'boil' and 'Meat' likely meaning 'mixture,' or sometimes a scribal error. The text moves stepwise but expects familiarity with processes like tempering eggs and managing an oven's heat.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from early 18th-century England, around 1720, a period when bread puddings were a beloved staple for both economy and indulgence. Recipes like these were commonly found in handwritten household books among the British gentry and aspiring middle class. Such dishes made clever use of leftover bread, transforming humble ingredients with luxurious additions like butter, sugar, and eggs. The inclusion of spices and citrus peel reflected the expanding global trade and the availability of imported goods on English tables.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In its day, the milk would have been boiled over an open hearth in a heavy-bottomed pot, perhaps a cast iron cauldron or copper pan. The bread would be torn by hand. Lemons and nutmeg would be grated fresh with a small hand grater. Once mixed, the pudding would be baked in a deep earthenware or metal dish set into a wood-fired oven or hearth oven, watched closely for even baking. Wide wooden spoons, bowls, and perhaps a linen cloth for straining made the work easier.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3 pints (6 cups) whole milk
8 ounces (1 cup) caster sugar
half a whole nutmeg, grated (or 1–2 teaspoons ground nutmeg)
8 ounces (2 sticks) unsalted butter
1.5 ounces white bread (preferably slightly stale, crusts removed if desired)
peel from 1 lemon (a strip, no pith)
10 large eggs

Instructions

Begin by bringing 3 pints (6 cups) of whole milk to a gentle boil in a large saucepan.
Add 8 ounces (1 cup) of caster sugar to sweeten, along with freshly grated nutmeg from about half a whole nutmeg.
Drop in 8 ounces (2 sticks) of unsalted butter and stir until melted.
Add a small piece (about 1.5 ounces) of white bread, torn into pieces, preferably with the crusts removed.
Infuse the milk further by simmering it with a strip of lemon peel for a few minutes, then remove the peel.
Let the mixture cool slightly, then whisk together 10 large eggs in a separate bowl.
Gradually stir the eggs into the milk mixture.
Pour everything into a buttered baking dish.
Bake in a preheated oven at 350°F for about 45 minutes, or until the pudding is golden and set.

Estimated Calories

430 per serving

Cooking Estimates

You will need about 20 minutes to prepare the ingredients, then about 45 minutes to bake the pudding in the oven. Each serving has about 430 calories, and this recipe serves 10 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.