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.

On Wednesday, May 19, 2021 at 10:49:52 AM UTC-5, Lenona wrote:
> I found it in The Old Cook's Almanac (1966), by Beatrice Vaughan.
>
Because if you used real Indians, that would be too cannibally.
>
> Lenona.
>
--Bryan

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?

On Wednesday, May 19, 2021 at 11:49:52 AM UTC-4, 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.

Looks good. I wonder "which" Indian tribe that comes from?

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

On Wednesday, May 19, 2021 at 2:21:51 PM UTC-4, bruce bowser wrote:
> On Wednesday, May 19, 2021 at 11:49:52 AM UTC-4, 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.
> Looks good. I wonder "which" Indian tribe that comes from?

The "Mock" tribe, of course.

Cindy Hamilton

On Wednesday, May 19, 2021 at 2:25:00 PM UTC-4, Cindy Hamilton wrote:
> On Wednesday, May 19, 2021 at 2:21:51 PM UTC-4, bruce bowser wrote:
> > On Wednesday, May 19, 2021 at 11:49:52 AM UTC-4, 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.
> > Looks good. I wonder "which" Indian tribe that comes from?
> The "Mock" tribe, of course.
>
> Cindy Hamilton

There is more than one, mock tribe too, right? Oh, well. Maybe, not.

On Wed, 19 May 2021 12:09:16 -0700 (PDT), bruce bowser
> wrote:

>On Wednesday, May 19, 2021 at 2:25:00 PM UTC-4, Cindy Hamilton wrote:
>> On Wednesday, May 19, 2021 at 2:21:51 PM UTC-4, bruce bowser wrote:
>> > On Wednesday, May 19, 2021 at 11:49:52 AM UTC-4, 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.
>> > Looks good. I wonder "which" Indian tribe that comes from?
>> The "Mock" tribe, of course.
>>
>> Cindy Hamilton
>
>There is more than one, mock tribe too, right? Oh, well. Maybe, not.
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 11:24:56 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, May 19, 2021 at 2:21:51 PM UTC-4, bruce bowser wrote:
>> On Wednesday, May 19, 2021 at 11:49:52 AM UTC-4, 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.
>> Looks good. I wonder "which" Indian tribe that comes from?
>
>The "Mock" tribe, of course.
>
>Cindy Hamilton
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 11:24:31 -0700 (PDT), Cindy Hamilton
> wrote:

>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
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 11:21:47 -0700 (PDT), bruce bowser
> wrote:

>On Wednesday, May 19, 2021 at 11:49:52 AM UTC-4, 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.
>
>Looks good. I wonder "which" Indian tribe that comes from?
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 10:49:22 -0700 (PDT), 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?
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 09:15:30 -0700 (PDT), Bryan Simmons
> wrote:

>On Wednesday, May 19, 2021 at 10:49:52 AM UTC-5, Lenona wrote:
>> I found it in The Old Cook's Almanac (1966), by Beatrice Vaughan.
>>
>Because if you used real Indians, that would be too cannibally.
>>
>> Lenona.
>>
>--Bryan
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 08:49:47 -0700 (PDT), 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.
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 12:09:16 -0700 (PDT), bruce bowser
> wrote:

>On Wednesday, May 19, 2021 at 2:25:00 PM UTC-4, Cindy Hamilton wrote:
>> On Wednesday, May 19, 2021 at 2:21:51 PM UTC-4, bruce bowser wrote:
>> > On Wednesday, May 19, 2021 at 11:49:52 AM UTC-4, 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.
>> > Looks good. I wonder "which" Indian tribe that comes from?
>> The "Mock" tribe, of course.
>>
>> Cindy Hamilton
>
>There is more than one, mock tribe too, right? Oh, well. Maybe, not.
Ask them, theyre here. "You can stop saying that now. Thank you."

On Wed, 19 May 2021 11:24:31 -0700 (PDT), Cindy Hamilton
> wrote:

>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
Ask them, theyre here. "You can stop saying that now. Thank you."