Brazilian Pudding
From 365 desserts, 1900
Presented as published in 1900. 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
2111Calories
86 gProtein
302 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories2111 kcal
Protein86 g
Carbohydrates302 g
Fiber9.7 g
Sugars161 g
Total Fat62 g
Saturated Fat27 g
Monounsaturated Fat16 g
Polyunsaturated Fat9.3 g
Omega-30.2 g
Cholesterol861 mg
Sodium2237 mg
Potassium2163 mg
Calcium1707 mg
Iron14 mg
Magnesium233 mg
Phosphorus1737 mg
Zinc9.8 mg
Copper0.7 mg
Manganese2 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.8 mg
Vitamin K15 mcg
Vitamin B61.2 mg
Vitamin B127.8 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)3.1 mg
Niacin (B3)15 mg
Folate325 mcg
Choline793 mg
Caffeine0 mg
Water1025 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 21. The excerpt below is the record exactly as published.
Brazilian Pudding. Put 2 cups of stale bread crumbs into 1 qt. of milk ; beat with a No. 1 Keystone beater, the yolks of 4 eggs and y£ cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.