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Bread and Butter Pudding

Name: Bread and Butter Pudding
Yield: 4 servings
Ingredients: about a pound of thin slices of bread and butter; a quarter of a pound of well-washed and dried currants; two ounces of chopped candied citron; one pint of milk; the peel of a lemon; a pinch of salt; six ounces of sugar; four eggs

From Practical household cookery, 1891

Serves 4

Presented as published in 1891. 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

690Calories

22 gProtein

124 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories690 kcal

Protein22 g

Carbohydrates124 g

Fiber5.5 g

Sugars67 g

Total Fat13 g

Saturated Fat4.8 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat3.3 g

Omega-30.3 g

Cholesterol201 mg

Sodium675 mg

Potassium525 mg

Calcium469 mg

Iron5.4 mg

Magnesium62 mg

Phosphorus371 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D2.2 mcg

Vitamin C84 mg

Vitamin A123 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.7 mg

Folate27 mcg

Choline171 mg

Caffeine0 mg

Water232 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 179. The excerpt below is the record exactly as published.

BREAD AND BUTTER PUDDING. Cut about a pound of thin slices of bread and butter, and put them in a pie-dish, which must only be half full, together with a quarter of a pound of well-washed and dried currants, and two ounces of chopped candied citron between the slices. Boil one pint of milk with the peel of a lemon, a pinch of salt, and six ounces of sugar ; break four eggs

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