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Bread-and-Butter Pudding

Name: Bread-and-Butter Pudding
Yield: 3 servings
Ingredients: Bread and butter; V4 teaspoon salt; 3 eggs; 1 quart milk; 1/2 cup sugar; X teaspoon flavoring

From The Institute cook book, 1913

Serves 3

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

571Calories

17 gProtein

49 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories571 kcal

Protein17 g

Carbohydrates49 g

Fiber0 g

Sugars49 g

Total Fat35 g

Saturated Fat20 g

Monounsaturated Fat9.8 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol276 mg

Sodium390 mg

Potassium558 mg

Calcium429 mg

Iron0.9 mg

Magnesium45 mg

Phosphorus428 mg

Zinc2 mg

Copper0 mg

Manganese0 mg

Vitamin D4.1 mcg

Vitamin C0 mg

Vitamin A352 mcg

Vitamin E1.2 mg

Vitamin K1.9 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.4 mg

Folate24 mcg

Choline209 mg

Caffeine0 mg

Water324 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 83. The excerpt below is the record exactly as published.

BREAD-AND-BUTTER PUDDING Bread and butter V4 teaspoon salt 3 eggs 1 quart milk 1/2 cup sugar X teaspoon flavoring

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