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Baked Bread Pudding
From Cooking for profit, 1886
Serves 5
Cost of material — 12 cents for near 2 quarts.
Presented as published in 1886. 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
729Calories
13 gProtein
56 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein13 g
Carbohydrates56 g
Fiber2.9 g
Sugars11 g
Total Fat50 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.8 g
Omega-30.2 g
Cholesterol107 mg
Sodium511 mg
Potassium180 mg
Calcium229 mg
Iron3.9 mg
Magnesium31 mg
Phosphorus163 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C11 mg
Vitamin A32 mcg
Vitamin E0.9 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate12 mcg
Choline62 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 113. The excerpt below is the record exactly as published.
Baked Bread Pudding. 4 heaping caps bread — 1 pound. 4 cups water or milk. 1 cup finely minced suet. 2 tablespoons sugar, 2 eggs. 1 nutmeg, or minced lemon peel
Cook this with the app: pantry check, scaling, and the assistant.