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Bread and Apple Pudding
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
658Calories
15 gProtein
123 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein15 g
Carbohydrates123 g
Fiber0 g
Sugars121 g
Total Fat19 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol231 mg
Sodium166 mg
Potassium538 mg
Calcium333 mg
Iron1 mg
Magnesium39 mg
Phosphorus355 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C39 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 56. The excerpt below is the record exactly as published.
Bread and Apple Pudding Cover bottom of baking dish with rich apple sauce. Cut stale bread in one-third inch slices. Spread with softened butter. Remove crust and cut in triangular shaped pieces. Arrange closely together over apples. Sprinkle with sugar, and over this pour two cups of milk into which has been beat- en two eggs and a teaspoon of vanilla
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