Bread and Butter Pudding
From The exhibition cookery book, 1900
Use Milkmaid Brand as directed in the previous recipe.
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
663Calories
34 gProtein
78 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein34 g
Carbohydrates78 g
Fiber4.2 g
Sugars29 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol244 mg
Sodium798 mg
Potassium1092 mg
Calcium792 mg
Iron5 mg
Magnesium124 mg
Phosphorus777 mg
Zinc4.1 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D5.7 mcg
Vitamin C51 mg
Vitamin A239 mcg
Vitamin E1.3 mg
Vitamin K5.3 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)6.3 mg
Folate101 mcg
Choline254 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 29. The excerpt below is the record exactly as published.
BREAD AND BUTTER PUDDING. 3 large slices of buttered bread. 1 egg. 1 oz. Currants (well washed and 1 If liked, a little grated lemon picked), I rind, or grated nutmeg. 1 pint of milk
Cook this with the app: pantry check, scaling, and the assistant.