vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Baked Brown Bread Pudding
From The Hotel St. Francis cook book, 1919
Serves 5
Presented as published in 1919. 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
679Calories
23 gProtein
115 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein23 g
Carbohydrates115 g
Fiber4.5 g
Sugars52 g
Total Fat23 g
Saturated Fat5.7 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol162 mg
Sodium833 mg
Potassium1009 mg
Calcium505 mg
Iron6.8 mg
Magnesium149 mg
Phosphorus427 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E0.5 mg
Vitamin K6.5 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.9 mg
Folate117 mcg
Choline141 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 215. The excerpt below is the record exactly as published.
Baked brown bread pudding. One quart of graham bread crumbs, one quart of milk, one gill of molasses, two ounces of butter, two ounces of sugar, three eggs, and one-half teaspoonful of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.