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Bread and Butter Pudding (Baked)
From Cookery for every household, 1914
Serves 4
Sufficient for 4 or 5 persons. Probable cost: 6 d.
Presented as published in 1914. 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
297Calories
2 gProtein
4 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories297 kcal
Protein1.9 g
Carbohydrates3.5 g
Fiber0 g
Sugars3.5 g
Total Fat31 g
Saturated Fat19 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol124 mg
Sodium21 mg
Potassium28 mg
Calcium16 mg
Iron0.2 mg
Magnesium2.3 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A274 mcg
Vitamin E1 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline45 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 628. The excerpt below is the record exactly as published.
Bread and Butter Pudding (Baked) 2 or 3 slices bread and butter. 1 pt. milk. 1 or 2 eggs. 1 table-sp. sugar. A little flavouring
Cook this with the app: pantry check, scaling, and the assistant.