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Boiled Bread Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Presented as published in 1899. 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
712Calories
22 gProtein
41 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein22 g
Carbohydrates41 g
Fiber1.7 g
Sugars10 g
Total Fat51 g
Saturated Fat26 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol355 mg
Sodium460 mg
Potassium559 mg
Calcium337 mg
Iron3.9 mg
Magnesium55 mg
Phosphorus419 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.2 mcg
Vitamin C68 mg
Vitamin A190 mcg
Vitamin E1.9 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.9 mg
Folate80 mcg
Choline282 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 87. The excerpt below is the record exactly as published.
BOILED BEEAD PUDDING. |- lb. of the crumbs of bread 1 cupful currants 5 eggs 1 small cupful sugar 4 ozs. suet 1 pt. milk
Cook this with the app: pantry check, scaling, and the assistant.