Baked Bread Pudding

Name: Baked Bread Pudding
Ingredients: 1 lb. Stale Bread; | lb. Sugar; | lb. Currants; 1 oz. chopped Suet; 1 Egg; I teaspoonful Nutmeg or Spice; A little Salt; and Dripping

From Instruction in cookery (London School Board receipts), 1890

Time: 1 hour.

Presented as published in 1890. 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

1342Calories

10 gProtein

262 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1342 kcal

Protein10 g

Carbohydrates262 g

Fiber0.5 g

Sugars227 g

Total Fat34 g

Saturated Fat17 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol205 mg

Sodium80 mg

Potassium817 mg

Calcium160 mg

Iron4.6 mg

Magnesium66 mg

Phosphorus242 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D1 mcg

Vitamin C411 mg

Vitamin A107 mcg

Vitamin E3.2 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate26 mcg

Choline149 mg

Caffeine0 mg

Water225 g

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 19. The excerpt below is the record exactly as published.

BAKED BREAD PUDDING. Ingredients : — 1 lb. Stale Bread. | lb. Sugar. | lb. Currants. 1 oz. chopped Suet. 1 Egg- I teaspoonful Nutmeg or Spice. A little Salt and Dripping

Cook this with the app: pantry check, scaling, and the assistant.