Bread and Butter Pudding
From The Bile Beans cookery book, 1931
Presented as published in 1931. 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
492Calories
17 gProtein
74 gCarbs
16 gFat
Full nutrition (31 nutrients)
Calories492 kcal
Protein17 g
Carbohydrates74 g
Sugars66 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium914 mg
Calcium631 mg
Iron0.9 mg
Magnesium72 mg
Phosphorus526 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C103 mg
Vitamin A163 mcg
Vitamin E0.8 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline87 mg
Water476 g
As published
This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 12. The excerpt below is the record exactly as published.
BREAD AND BUTTER PUDDING. of bread and butter into pie-dish, use 2 oz. currants, portion sprinkled between each layer, and on top. Pour beaten egg and 13 oz. sugar in 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.