vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Bread and Butter Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
French roll is better for this pudding.
Presented as published in 1898. 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
321Calories
16 gProtein
39 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories321 kcal
Protein16 g
Carbohydrates39 g
Fiber0.9 g
Sugars31 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol215 mg
Sodium171 mg
Potassium737 mg
Calcium361 mg
Iron1.6 mg
Magnesium52 mg
Phosphorus390 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C52 mg
Vitamin A161 mcg
Vitamin E1 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate24 mcg
Choline194 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 335. The excerpt below is the record exactly as published.
Bread and Butter Pudding.— Butter a pie-dish, and well wash an ounce of currants and an ounce of sultanas. Cut BREAD AND BUTTER BUDDING 485 thin slices of bread, and butter them. Arrange alternate layers of bread and butter and fruit sprinkled with a little brown sugar till the dish is neai'ly full. Let the top layer be of bread and butter, as currants are apt to burn. Beat one egg to a strong froth, add to it gradually half a pint of milk heated nearly to boiling
Cook this with the app: pantry check, scaling, and the assistant.