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Baked Bread Pudding

Name: Baked Bread Pudding
Yield: 1 servings
Ingredients: half a pound or more of stale bread; an ounce of brown sugar; two ounces of well-washed currants; two ounces ditto raisins; a little candied peel; a good lump of dripping

From Soyer's standard cookery, 1912

Serves 1

Serve warm.

Presented as published in 1912. 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

550Calories

3 gProtein

86 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories550 kcal

Protein3.1 g

Carbohydrates86 g

Fiber5.2 g

Sugars66 g

Total Fat25 g

Saturated Fat7.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Omega-30 g

Cholesterol26 mg

Sodium25 mg

Potassium682 mg

Calcium123 mg

Iron2.3 mg

Magnesium40 mg

Phosphorus93 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.2 mcg

Vitamin C136 mg

Vitamin A7.6 mcg

Vitamin E1.4 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate6.4 mcg

Choline40 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 283. The excerpt below is the record exactly as published.

Baked bread pudding will be found very acceptable after this. To make it, soak half a pound or more of stale bread over- night in cold water. Then beat up with a fork until quite light. Now add to it an ounce of brown sugar, two ounces of well-washed currants, two ounces ditto raisins, a little candied peel, and a good lump of dripping

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