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Bread-and-Butter Pudding
From Cookery and housekeeping, 1882
Serves 1
All milk puddings are nicer if prepared some hours before.
Presented as published in 1882. 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
943Calories
34 gProtein
161 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories943 kcal
Protein34 g
Carbohydrates161 g
Fiber6.2 g
Sugars39 g
Total Fat18 g
Saturated Fat6.8 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat5.4 g
Omega-30.6 g
Cholesterol29 mg
Sodium1385 mg
Potassium780 mg
Calcium895 mg
Iron9.6 mg
Magnesium109 mg
Phosphorus567 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1.8 mg
Vitamin D2.3 mcg
Vitamin C45 mg
Vitamin A81 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate0.1 mcg
Choline44 mg
Caffeine0 mg
Water332 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 200. The excerpt below is the record exactly as published.
Bread-and butter pudding. Mode of latter. — Cut about 9 slices of thin bread-and-butter ; butter a pie-dish ; wash a handful of currants and sultanas, dry them perfectly ; place a layer of bread-and-butter in the bottom of the dish, then sprinkle the currants and a little brown sugar, and nutmeg if liked. Proceed thus until the dish is full, not putting any currants on the top layer, as they always burn. Take one ^gg and beat it to a regular froth. Add gradually \ pint of milk
Cook this with the app: pantry check, scaling, and the assistant.