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Baked Bread and Butter Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Presented as published in 1899. 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
654Calories
15 gProtein
83 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein15 g
Carbohydrates83 g
Fiber3.5 g
Sugars73 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol319 mg
Sodium160 mg
Potassium512 mg
Calcium304 mg
Iron2 mg
Magnesium41 mg
Phosphorus323 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C111 mg
Vitamin A332 mcg
Vitamin E1.8 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate36 mcg
Choline232 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 87. The excerpt below is the record exactly as published.
BAKED BEEAD AND BUTTEE PUDDING. Bread and butter 4 eggs Currants Pint of milk Lemon peel Sugar
Cook this with the app: pantry check, scaling, and the assistant.