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Boiled Bread Pudding
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
387Calories
18 gProtein
47 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein18 g
Carbohydrates47 g
Fiber1.5 g
Sugars41 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol308 mg
Sodium201 mg
Potassium584 mg
Calcium377 mg
Iron1.9 mg
Magnesium47 mg
Phosphorus413 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C70 mg
Vitamin A202 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate37 mcg
Choline265 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 94. The excerpt below is the record exactly as published.
Boiled Bread Pudding.— One-half lb. bread- crumbs, 2 oz. powdered loaf sagar, 1 pint milk, 2 oz. currants, 1 oz. candied peel cut very small, 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.