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Bread and Butter Pudding
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
610Calories
37 gProtein
41 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein37 g
Carbohydrates41 g
Fiber0 g
Sugars36 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol460 mg
Sodium420 mg
Potassium1245 mg
Calcium957 mg
Iron2.2 mg
Magnesium101 mg
Phosphorus945 mg
Zinc4.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A394 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B124.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.4 mg
Folate60 mcg
Choline424 mg
Caffeine0 mg
Water721 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 134. The excerpt below is the record exactly as published.
Bread and Butter Pudding. Butter the sides and bottom of a deep pudding dish ; butter thin slices of bread and put in the dish. Sprinkle thickly with sugar, add a little cinnamon, chopped apple or any kind of preserves be- tween each slice until dish is full. Beat 2 eggs and add a tablespoon of sifted flour ; stir 3 cups of milk and a little salt
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