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Baked Bread and Butter Pudding
From The "A1" cookery book, 1901
Serves 1
If the oven is too hot the custard will curdle.
Presented as published in 1901. 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
667Calories
33 gProtein
65 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories667 kcal
Protein33 g
Carbohydrates65 g
Fiber16 g
Sugars29 g
Total Fat35 g
Saturated Fat19 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol430 mg
Sodium339 mg
Potassium1390 mg
Calcium882 mg
Iron4.6 mg
Magnesium151 mg
Phosphorus806 mg
Zinc4.4 mg
Copper0.5 mg
Manganese1 mg
Vitamin D6.7 mcg
Vitamin C284 mg
Vitamin A330 mcg
Vitamin E2.4 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.6 mg
Folate79 mcg
Choline391 mg
Caffeine0 mg
Water658 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 66. The excerpt below is the record exactly as published.
Baked Bread and Butter Pudding. — Butter a pie-dish and lay some rather thin slices of bread and butter at the bottom of it, sprinkle with currants and a ittle sugar. Fill the dish half full with layers of bread and butter, sprinkled with a few currants and a little sugar. Pour over then a custard made with a pint or a pint and a half of milk mixed with two beaten eggs. Grate a little lemon rind
Cook this with the app: pantry check, scaling, and the assistant.