Bread and Jam Pudding

Name: Bread and Jam Pudding
Ingredients: slices of bread; plenty of butter; jam; a quart of scalded milk; five eggs; a teacupful of sugar

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Presented as published in 1904. 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

1879Calories

69 gProtein

277 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1879 kcal

Protein69 g

Carbohydrates277 g

Fiber1.4 g

Sugars252 g

Total Fat58 g

Saturated Fat26 g

Monounsaturated Fat16 g

Polyunsaturated Fat6.9 g

Omega-30.3 g

Cholesterol1047 mg

Sodium1014 mg

Potassium1881 mg

Calcium1468 mg

Iron6.5 mg

Magnesium163 mg

Phosphorus1547 mg

Zinc7.9 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A712 mcg

Vitamin E3.1 mg

Vitamin K0.8 mcg

Vitamin B61.1 mg

Vitamin B127.5 mcg

Thiamin (B1)1 mg

Riboflavin (B2)2.6 mg

Niacin (B3)4.1 mg

Folate118 mcg

Choline909 mg

Caffeine0 mg

Water1071 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 40. The excerpt below is the record exactly as published.

slices of bread from which the crusts have been cut, with plenty of butter and jam. Put them in a buttered pudding dish and cover with a 145 custard, made of a quart of scalded milk, five eggs, and a teacupful of sugar

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