Bread and Butter Pudding

Name: Bread and Butter Pudding
Ingredients: 1 egg.; 2 to 4 tb. sugar.; M T. salt.; 3^ T. vanilla.; 2 c. milk.

From Canadian cook book, 1924

Presented as published in 1924. 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

580Calories

22 gProtein

53 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories580 kcal

Protein22 g

Carbohydrates53 g

Fiber0 g

Sugars54 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol244 mg

Sodium1427 mg

Potassium862 mg

Calcium633 mg

Iron0.9 mg

Magnesium69 mg

Phosphorus594 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.7 mg

Folate24 mcg

Choline234 mg

Caffeine0 mg

Water489 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 78. The excerpt below is the record exactly as published.

BREAD AND BUTTER PUDDING. 1. Cut stale bread into 3^'' slices; spread with butter and cut into 3^'' strips. 256 CANADIAN COOK BOOK 2. Place strips in buttered baking dish. 3. Sprinkle layer with a few raisins, washed and stoned. 4. Place second layer of bread strips in opposite direction; repeat until dish is % full, having buttered bread on top. 5. Pour in raw custard to nearly fill the dish; let stand 3/2 to 1 hour; oven-poach. Custard for Bread Pudding. 1 egg. 2 to 4 tb. sugar. M T. salt. 3^ T. vanilla. 2 c. milk.

Read the full page as publishedCollapse the page

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