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Bread and Butter Pudding
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
516Calories
31 gProtein
38 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein31 g
Carbohydrates38 g
Fiber0.7 g
Sugars25 g
Total Fat37 g
Saturated Fat12 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol462 mg
Sodium472 mg
Potassium907 mg
Calcium721 mg
Iron2.8 mg
Magnesium78 mg
Phosphorus727 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water519 g
As published
This recipe was extracted from Recipes for the million (1891), page 23. The excerpt below is the record exactly as published.
BREAD AND BUTTER PUDDING.— Butter a dish well; then lay in a few slices of thin bread and butter. Boil a pint of milk, pour it over two eggs
Cook this with the app: pantry check, scaling, and the assistant.