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Apple and Bread Pudding
From Vegetarian cookery, 1891
Serves 3
Cooked rice may be used instead of bread crumbs, and rhubarb or green gooseberries may be used instead of apples.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
648Calories
16 gProtein
134 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein16 g
Carbohydrates134 g
Fiber7.6 g
Sugars54 g
Total Fat6.3 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium831 mg
Potassium393 mg
Calcium218 mg
Iron5.6 mg
Magnesium57 mg
Phosphorus208 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A3.8 mcg
Vitamin E0.2 mg
Vitamin K8.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate121 mcg
Choline23 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 73. The excerpt below is the record exactly as published.
Apple and Bread Pudding. One pound and a quarter of apples, three quarters of a pound of bread crumbs, and three ounces of sugar. Butter a pudding-dish, put in half the apples, pared and cut as for a pie ; add half the sugar, two table-spoonfuls of wate
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