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Bread and Butter Pudding
From Temperance cook book, 1887
Serves 4
Good with cherries, gooseberries, or other fruits.
Presented as published in 1887. 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
533Calories
19 gProtein
84 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein19 g
Carbohydrates84 g
Fiber1 g
Sugars64 g
Total Fat14 g
Saturated Fat6.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol215 mg
Sodium379 mg
Potassium488 mg
Calcium423 mg
Iron2.4 mg
Magnesium47 mg
Phosphorus396 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.4 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 87. The excerpt below is the record exactly as published.
BREAD AND BUTTER PUDDING. Take six slices of bread and butter them; take a pudding-dish and fill it with alternate layers of bread and fruit, raisins or cur- rants; when the dish is full, make a good custard of one quart of milk, four well beaten eggs, one cup of sugar, and spices to suit taste
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