Bread-and-Butter Pudding with Mincemeat

Name: Bread-and-Butter Pudding with Mincemeat
Ingredients: some slices of bread; thickly buttered; fill up the dish with ordinary custard; spread them with some mincemeat

From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880

This pudding can be served hot or cold.

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

162Calories

6 gProtein

30 gCarbs

2 gFat

Full nutrition (24 nutrients)

Calories162 kcal

Protein5.7 g

Carbohydrates30 g

Fiber1.4 g

Sugars3.2 g

Total Fat2.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Sodium286 mg

Potassium70 mg

Calcium127 mg

Iron2 mg

Magnesium16 mg

Phosphorus68 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin B60.1 mg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.9 mg

Water21 g

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 148. The excerpt below is the record exactly as published.

some slices of bread, thickly buttered — stale bread can be used for the purpose ; place the slices in a pie-dish and spread them with some mincemeat. Now fill up the dish with ordinary custard and bake in an oven. This bread-and-butter pudding with mincemeat

Cook this with the app: pantry check, scaling, and the assistant.