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Apple and Brown Bread Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
530Calories
1 gProtein
23 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein1 g
Carbohydrates23 g
Fiber2 g
Sugars15 g
Total Fat49 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.5 g
Cholesterol46 mg
Sodium389 mg
Potassium144 mg
Calcium8.8 mg
Iron0.4 mg
Magnesium7.6 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C6 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate8.4 mcg
Choline29 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 88. The excerpt below is the record exactly as published.
APPLE AND BKOWN BREAD PUDDING. 1 pt. brown bread crumbs 2 T. flour 2-3 C. suet or 3 t. lard 1 egg 1 pt. chopped apple 1 C. milk y2 t. salt y2 t. ginger
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