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Bran Bread Pudding
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
864Calories
12 gProtein
222 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein12 g
Carbohydrates222 g
Fiber13 g
Sugars176 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium162 mg
Potassium2084 mg
Calcium217 mg
Iron3.7 mg
Magnesium115 mg
Phosphorus292 mg
Zinc1.3 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate40 mcg
Choline38 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 104. The excerpt below is the record exactly as published.
Bran Bread Pudding. 1 large slice Bran Bread, or the crumbs of, say, 4 (4d) Bran Scones, 6 Figs, i lb. Sultanas, Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.