"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Bread Pudding (from Grandma Houghtaling), by Mickey Martin, is from The McCormick Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C butter milk 2 C bread crumbs 1/2 C shortening 1 C sugar 2 eggs salt to taste 1/2 C molasses or syrup 2 C flour 1 tsp baking soda 1 tsp baking powder Raisins, fruit cake nuts
Preheat oven to 350º Soak bread crumbs in butter milk. Cream together shortening and sugar. Stir in remaining ingredients. Add bread crumb mixture. Pour into a 2 quart casserole dish. Bake in a water bath for 2 hours or until set.
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