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Bread Cup Puddings

Name: Bread Cup Puddings
Yield: 3 servings
Ingredients: a pint of warm milk; 6 eggs; 2 ozs. of butter; sugar; brandy; nutmeg; a cupful of cream

From Consult me, 1902

Serves 3

Serve warm.

Presented as published in 1902. 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

506Calories

15 gProtein

16 gCarbs

56 gFat

Full nutrition (35 nutrients)

Calories506 kcal

Protein15 g

Carbohydrates16 g

Fiber1.7 g

Sugars8.9 g

Total Fat56 g

Saturated Fat21 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol497 mg

Sodium161 mg

Potassium247 mg

Calcium122 mg

Iron2 mg

Magnesium32 mg

Phosphorus264 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0.3 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate53 mcg

Choline295 mg

Caffeine0 mg

Alcohol2.8 g

Water131 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 87. The excerpt below is the record exactly as published.

BREAD CUP PUDDINGS. — Steep bread crumbs in a pint of warm milk ; beat it with 6 eggs, 2 ozs. of but- ter ; sugar, brandy, nutmeg, and a cup- ful of cre

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