Bread-and-Butter Pudding

Name: Bread-and-Butter Pudding
Ingredients: slices of bread and butter; currants; 1 j pints of milk; some lemon-peel; a few drops of Langdale’s essence of vanilla; 4 eggs

From English and French cookery, 1890

Presented as published in 1890. 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

1004Calories

58 gProtein

98 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1004 kcal

Protein58 g

Carbohydrates98 g

Fiber12 g

Sugars43 g

Total Fat45 g

Saturated Fat20 g

Monounsaturated Fat13 g

Polyunsaturated Fat6 g

Omega-30.3 g

Cholesterol832 mg

Sodium856 mg

Potassium1963 mg

Calcium1333 mg

Iron8 mg

Magnesium169 mg

Phosphorus1280 mg

Zinc6.7 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D11 mcg

Vitamin C332 mg

Vitamin A570 mcg

Vitamin E3.8 mg

Vitamin K0.6 mcg

Vitamin B61.1 mg

Vitamin B125.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.2 mg

Niacin (B3)4.5 mg

Folate107 mcg

Choline727 mg

Caffeine0 mg

Water991 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 70. The excerpt below is the record exactly as published.

Bread-and-Butter Pudding. — Cut sufficient slices of bread and butter, and put into a pie-dish, with currants between and on the top. Sweeten and flavour 1 j pints of milk, with some lemon-peel or a few drops of Langdale’s essence of vanilla ; beat 4 eggs

Cook this with the app: pantry check, scaling, and the assistant.