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Bread and Marmalade Pudding
From The encyclopaedia of practical cookery, 1892
Serves 2
Serve hot.
Presented as published in 1892. 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
511Calories
20 gProtein
75 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein20 g
Carbohydrates75 g
Fiber1.5 g
Sugars46 g
Total Fat15 g
Saturated Fat6.6 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol215 mg
Sodium454 mg
Potassium515 mg
Calcium457 mg
Iron3 mg
Magnesium52 mg
Phosphorus415 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C1.1 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.2 mg
Folate25 mcg
Choline192 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 468. The excerpt below is the record exactly as published.
2 breakfast-cupfuls of bread, and mix with it 4 table-spoonfuls of sugar; put a thick layer of Mar- malade at the bottom of a pie-disli, and cover it with the breadcrumbs. Beat two eggs well, mix with 1 pint of milk
Cook this with the app: pantry check, scaling, and the assistant.