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Bread-and-Butter Pudding
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
180Calories
14 gProtein
3 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein14 g
Carbohydrates3.1 g
Fiber0 g
Sugars2.8 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol377 mg
Sodium157 mg
Potassium202 mg
Calcium103 mg
Iron1.8 mg
Magnesium17 mg
Phosphorus236 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A172 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline301 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 149. The excerpt below is the record exactly as published.
two eggs with II breakfast-cupfuls of milk, sweeten to taste with caster sugar, and flavour with a For details respecting Culinary Processes. Utensils, Sauces, dec., referred to, see under their special heads. 782 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Jam — continued. few drops of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.