Bread and Butter Pudding

Name: Bread and Butter Pudding
Ingredients: a French roll; a pint of milk; two bay-leaves; a piece of cinnamon; four eggs; sugar enough to sweeten it; a few currants

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

Presented as published in 1890. 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

598Calories

41 gProtein

29 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories598 kcal

Protein41 g

Carbohydrates29 g

Fiber0.4 g

Sugars28 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.4 g

Omega-30.1 g

Cholesterol802 mg

Sodium551 mg

Potassium1028 mg

Calcium720 mg

Iron3.9 mg

Magnesium85 mg

Phosphorus892 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C0.5 mg

Vitamin A479 mcg

Vitamin E2.3 mg

Vitamin K0.7 mcg

Vitamin B60.7 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate96 mcg

Choline675 mg

Caffeine0 mg

Water582 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 24. The excerpt below is the record exactly as published.

BREAD AND BUTTER PUDDING. Cut some very thin slices of bread and butter from a French roll. Make some custard, by boiling in a pint of milk two bay-leaves and a piece of cinnamon ; whisk up four eggs to a strong froth, and add sugar enough to sweeten it; pour in the boiling milk, and whisk it up well. Let it stand till cool. Cover the bottom of a deep dish with slices of bread and butter, and sprinkle a few currants

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