Baked Bread Pudding

Name: Baked Bread Pudding
Ingredients: half a pound or more of stale bread; an ounce of brown sugar; 2 ozs. of well-washed currants; 2 ozs. ditto ditto raisins; 1 oz. of candied peel; a good lump of dripping

From Paper-bag cookery, 1911

A comforting dessert.

Presented as published in 1911. 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

326Calories

3 gProtein

86 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories326 kcal

Protein3.1 g

Carbohydrates86 g

Fiber5.6 g

Sugars66 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium26 mg

Potassium687 mg

Calcium128 mg

Iron2.3 mg

Magnesium41 mg

Phosphorus94 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C141 mg

Vitamin A7.7 mcg

Vitamin E0.7 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

Folate6.8 mcg

Choline9.4 mg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 33. 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 overnight in cold water. Then beat up with a fork till quite light. Now add to it an ounce of brown sugar, 2 ozs. of well- washed currants, 2 ozs, ditto ditto raisins, 1 oz. of candied peel, and a good lump of dripping

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