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Bread and Butter Pudding
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
599Calories
30 gProtein
40 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein30 g
Carbohydrates40 g
Fiber0.7 g
Sugars26 g
Total Fat35 g
Saturated Fat16 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol793 mg
Sodium361 mg
Potassium844 mg
Calcium751 mg
Iron2.9 mg
Magnesium70 mg
Phosphorus791 mg
Zinc3.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D8.4 mcg
Vitamin C0 mg
Vitamin A415 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2 mg
Folate99 mcg
Choline644 mg
Caffeine0 mg
Water477 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 86. The excerpt below is the record exactly as published.
Bread and Butter Pudding. Beat the yolks of eight eggs, add them gradually to a quart of milk, sweeten to your taste, flavor with peach- water or vanilla (a teaspoon^l of either will be sufficient). Cut slices of bread half an inch thick, butter both sides, cut in squares, and cover with them the bottom and sides of a pudding-dish, pour the cus- tard over them, sprinkle thickly over the top grated nutmeg and powdered cinnamon
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