Bread and Butter Pudding
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
741Calories
25 gProtein
113 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories741 kcal
Protein25 g
Carbohydrates113 g
Fiber1.2 g
Sugars109 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium287 mg
Potassium1368 mg
Calcium923 mg
Iron0.4 mg
Magnesium100 mg
Phosphorus775 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C1.2 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.6 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.2 mg
Folate1.1 mcg
Choline134 mg
Caffeine0 mg
Water649 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 48. The excerpt below is the record exactly as published.
Bread and Butter Pudding. 4 rounds of thin bread and butter. 4% cup sugar. 3 eggs. 4% cup sultanas. 3. cups milk. nutmeg
Cook this with the app: pantry check, scaling, and the assistant.