Bread and Butter Pudding

Name: Bread and Butter Pudding
Ingredients: Six thin slices of Bread and Butter; Half an ounce of clarified Dripping; One ounce of Currants; Nutmeg; one tablespoonful of moist Sugar; Two Eggs; One pint of Milk

From Artizan recipes, 1896

Presented as published in 1896. 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

2063Calories

17 gProtein

39 gCarbs

209 gFat

Full nutrition (34 nutrients)

Calories2063 kcal

Protein17 g

Carbohydrates39 g

Fiber0 g

Sugars36 g

Total Fat209 g

Saturated Fat125 g

Monounsaturated Fat61 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol534 mg

Sodium189 mg

Potassium832 mg

Calcium622 mg

Iron0.4 mg

Magnesium65 mg

Phosphorus514 mg

Zinc2.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D5.4 mcg

Vitamin C51 mg

Vitamin A1671 mcg

Vitamin E6 mg

Vitamin K15 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline144 mg

Caffeine0 mg

Water453 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 60. The excerpt below is the record exactly as published.

Bread and Butter Pudding. Ingredients. Six thin slices of Bread and Butter. Half an ounce of clarified Dripping. One ounce of Currants. Nutmeg, and one tablespoonful of moist Sugar. Two Eggs. One pint of Milk

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