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Boiled Bread and Butter Pudding
From The "A1" cookery book, 1901
Serves 2
Serve with sweet sauce.
Presented as published in 1901. 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
494Calories
20 gProtein
64 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein20 g
Carbohydrates64 g
Fiber4.5 g
Sugars53 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol308 mg
Sodium212 mg
Potassium829 mg
Calcium391 mg
Iron2.5 mg
Magnesium76 mg
Phosphorus463 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3.8 mcg
Vitamin C1.4 mg
Vitamin A199 mcg
Vitamin E1 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate47 mcg
Choline270 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 66. The excerpt below is the record exactly as published.
Boiled Bread and Butter Pudding. — 3 oz. raisins, bread and butter, 3 eggs, nutmeg, 1 pint milk, sugar
Cook this with the app: pantry check, scaling, and the assistant.