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Bread and Milk Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
832Calories
39 gProtein
109 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein39 g
Carbohydrates109 g
Fiber4.3 g
Sugars46 g
Total Fat25 g
Saturated Fat7.9 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol747 mg
Sodium987 mg
Potassium506 mg
Calcium317 mg
Iron8.1 mg
Magnesium68 mg
Phosphorus578 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A328 mcg
Vitamin E2.2 mg
Vitamin K6.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)6.5 mg
Folate195 mcg
Choline606 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 87. The excerpt below is the record exactly as published.
1 pt. milk 1 cupful breadcrumbs 4 eggs 3 tablespoonfuls sugar Yanilla
Cook this with the app: pantry check, scaling, and the assistant.