Boiled Bread and Butter Pudding
From The book of plain cooking, 1904
Wine sauce may be served with it.
Presented as published in 1904. 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
305Calories
18 gProtein
30 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein18 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.6 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol372 mg
Sodium428 mg
Potassium208 mg
Calcium183 mg
Iron3.8 mg
Magnesium28 mg
Phosphorus266 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 44. The excerpt below is the record exactly as published.
Boiled Bread and Butter Pudding Well butter a pudding-basin or mould, and line with thin slices of bread and butter. Sprinkle in some currants, and nearly fill the basin with layers of bread and butter, and currants or sultanas. Make a custard of two or three eggs and milk, in which beat up some sugar, grated lemon-peel and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.