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Bread and Butter Pudding
From Consult me, 1902
Serves 2
Use buttered French rolls for best results.
Presented as published in 1902. 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
544Calories
11 gProtein
64 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein11 g
Carbohydrates64 g
Fiber0 g
Sugars57 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol339 mg
Sodium120 mg
Potassium253 mg
Calcium94 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus199 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C51 mg
Vitamin A123 mcg
Vitamin E1.1 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate35 mcg
Choline221 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 86. The excerpt below is the record exactly as published.
BREAD AND BUTTER PUDDING.— Slice buttered French rolls, scatter over them two ounces of well-washed currants ; beat up three eggs in half a pint of new milk, and quarter of a pint of cream, and four ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.