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Bread and Butter Pudding
From The Rural cook book, 1907
Serves 1
Delicious with stewed fruit.
Presented as published in 1907. 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
645Calories
35 gProtein
63 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein35 g
Carbohydrates63 g
Fiber1.9 g
Sugars27 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol430 mg
Sodium615 mg
Potassium1128 mg
Calcium817 mg
Iron4.7 mg
Magnesium104 mg
Phosphorus796 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D6.7 mcg
Vitamin C101 mg
Vitamin A323 mcg
Vitamin E1.9 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.6 mg
Folate49 mcg
Choline381 mg
Caffeine0 mg
Water573 g
As published
This recipe was extracted from The Rural cook book (1907), page 39. The excerpt below is the record exactly as published.
Bread and Butter Pudding. — Strew half a cupful of currants in. the bottom of a baking dish, then butter some slices of freshly-baked bread and lay in the dish. Make a custard with two eggs and a pint of milk, sweeten to taste, and pour it over; grate a little nutmeg over the top
Cook this with the app: pantry check, scaling, and the assistant.