Black Bread Pudding

Name: Black Bread Pudding
Ingredients: three eggs; one cup sugar; one teaspoon of cinnamon; pinch of cloves; pinch of allspice; one cup of stale rye bread crumbs; one cup of claret or white wine

From Council cook book, 1908

Presented as published in 1908. 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

1614Calories

34 gProtein

286 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1614 kcal

Protein34 g

Carbohydrates286 g

Fiber4.9 g

Sugars210 g

Total Fat21 g

Saturated Fat6 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol558 mg

Sodium1051 mg

Potassium431 mg

Calcium284 mg

Iron7.9 mg

Magnesium66 mg

Phosphorus477 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.7 mg

Vitamin K7.6 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.3 mg

Folate186 mcg

Choline457 mg

Caffeine0 mg

Water326 g

As published

This recipe was extracted from Council cook book (1908), page 33. The excerpt below is the record exactly as published.

Black Bread Pudding. Yolks of three eggs beaten with one cup sugar; add one teaspoon of cinnamon, pinch of cloves, and pinch of allspice; one cup of stale rye bread crumbs added gradually. Mix well and add beaten whites. Bake slowly. Half an hour before serving, add one cup of claret or white wine

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