Aunt Kate’s Pudding

Name: Aunt Kate’s Pudding
Ingredients: Slice one loaf bread; one pound of raisins; eight eggs well beaten; and mixed with a quart of milk

From The Elm City cook book, 1896

This makes a large pudding and can be divided for small family. Serve with brandy sauce.

Presented as published in 1896. 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

2675Calories

103 gProtein

437 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories2675 kcal

Protein103 g

Carbohydrates437 g

Fiber22 g

Sugars347 g

Total Fat73 g

Saturated Fat32 g

Monounsaturated Fat22 g

Polyunsaturated Fat10 g

Omega-30.4 g

Cholesterol1605 mg

Sodium1343 mg

Potassium5459 mg

Calcium1831 mg

Iron17 mg

Magnesium343 mg

Phosphorus2289 mg

Zinc11 mg

Copper1.6 mg

Manganese1.8 mg

Vitamin D17 mcg

Vitamin C10 mg

Vitamin A952 mcg

Vitamin E5.2 mg

Vitamin K17 mcg

Vitamin B62.1 mg

Vitamin B128.8 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)3.9 mg

Niacin (B3)7.7 mg

Folate211 mcg

Choline1400 mg

Caffeine0 mg

Water1255 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 17. The excerpt below is the record exactly as published.

AUNT KATE’S PUDDING. Slice one loaf bread, trim off the crust, butter each slice, have one pound of raisins stemmed and boiled in a covered sauce pan with a little water. Place a layer of the buttered bread in a pudding dish, sprinkle a little cinnamon, spread with raisins, then another layer of bread and so on having the top layer bread. Pour over this eight eggs well beaten and mixed with a quart of milk

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