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Bread Broken Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Use up crusts and remnants of bread.
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
59Calories
1 gProtein
0 gCarbs
5 gFat
Full nutrition (35 nutrients)
Calories59 kcal
Protein1.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat5.4 g
Saturated Fat2.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol34 mg
Sodium12 mg
Potassium12 mg
Calcium4.8 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4 mcg
Choline25 mg
Caffeine0 mg
Alcohol0.8 g
Water8.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 256. The excerpt below is the record exactly as published.
read, Broken, Pudding. — This pudding will use up the crusts and remnants of bread to be found in eveiy household ; all will suit, no matter how dry they are, so that they are not mouldy. Gather all into a large bowl, and throw over it as much sweetened milk as the bread is likely to absorb, with two or three table- spoonfuls of finely-shred suet, and a little salt. Cover until well soaked, then beat the whole smooth, and add tws or three well-beaten eggs, a few currants and raisins, and some grated nutmeg. The addition of a ■table-spoonful of r
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