Bread-and-Butter Pudding with Marmalade
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
For a lighter version, omit butter and use dry bread. Stale sponge-cake or brioche can be used for a superior pudding.
Presented as published in 1880. 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
1133Calories
40 gProtein
176 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1133 kcal
Protein40 g
Carbohydrates176 g
Fiber3.6 g
Sugars107 g
Total Fat41 g
Saturated Fat13 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol505 mg
Sodium943 mg
Potassium1039 mg
Calcium875 mg
Iron6.4 mg
Magnesium98 mg
Phosphorus791 mg
Zinc4.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A276 mcg
Vitamin E1.3 mg
Vitamin K1.1 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.7 mg
Niacin (B3)6.3 mg
Folate65 mcg
Choline8.2 mg
Caffeine0 mg
Water515 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 169. The excerpt below is the record exactly as published.
butter pud- ding, and when children are delicate, It is an admirable dish for them. I would recommend the bread-and-butter pud- ding to be made as follows : — Cut some thin slices of bread. (Remember this is an admirable opportunity for using up pieces of stale bread.) Spread the bread very slightly with butter, and then put on a layer of marmalade on each slice. Pile up the slices on the top of one another in the pie-dish, and then fill up the dish with custard
Cook this with the app: pantry check, scaling, and the assistant.