Bread-and-Butter Pudding

Name: Bread-and-Butter Pudding
Ingredients: Fill a pudding-dish two-thirds full with very thin slices of bread and butter; A cupful of currants or dried cherries; two eggs; a cup of sugar; a quart of milk

From The easiest way in housekeeping and cooking, 1881

Serve very hot as it falls when cool.

Presented as published in 1881. 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

1573Calories

46 gProtein

263 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories1573 kcal

Protein46 g

Carbohydrates263 g

Fiber0 g

Sugars248 g

Total Fat42 g

Saturated Fat21 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.2 g

Omega-30.2 g

Cholesterol489 mg

Sodium517 mg

Potassium1965 mg

Calcium1319 mg

Iron3.6 mg

Magnesium155 mg

Phosphorus1249 mg

Zinc5.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D11 mcg

Vitamin C203 mg

Vitamin A485 mcg

Vitamin E2.7 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B126.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)1.4 mg

Folate47 mcg

Choline468 mg

Caffeine0 mg

Water1027 g

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 120. The excerpt below is the record exactly as published.

Bread-and-Butter Pudding. Fill a pud.ding-dish two-thirds full with very thin slices of bread and butter. A cupful of currants or dried cher- ries may be sprinkled between the slices. Make a custard of two eggs beaten with a cup of sugar ; add a quart of milk

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