Bread and Butter Pudding

Name: Bread and Butter Pudding
Ingredients: one pint of cream; the yolks of three large eggs; a pinch of salt; two ounces of sugar; a little grated nutmeg; a few drops of orange-flower water; a roll of the bread; a handful of currants; a few raisins; some little bits of butter

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

2214Calories

34 gProtein

106 gCarbs

184 gFat

Full nutrition (34 nutrients)

Calories2214 kcal

Protein34 g

Carbohydrates106 g

Fiber1.9 g

Sugars60 g

Total Fat184 g

Saturated Fat101 g

Monounsaturated Fat40 g

Polyunsaturated Fat4 g

Omega-30.2 g

Cholesterol1040 mg

Sodium597 mg

Potassium741 mg

Calcium502 mg

Iron4.7 mg

Magnesium67 mg

Phosphorus637 mg

Zinc3.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0.1 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)3.3 mg

Folate72 mcg

Choline441 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

a roll of the bread and butter, and strew over a handful of currants and a few raisins ; add some little bits of butter, and do so till your dish is full, then boil one pint of cream, and thicken it when cold with the yolks of three large eggs, a little grated nut- meg, a pinch of salt, two ounces of sugar, and a few drops of orange-flower water

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