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Bread Custard Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for five or six people.
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
685Calories
14 gProtein
116 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories685 kcal
Protein14 g
Carbohydrates116 g
Fiber2.9 g
Sugars88 g
Total Fat21 g
Saturated Fat6.6 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat4.5 g
Cholesterol158 mg
Sodium597 mg
Potassium567 mg
Calcium272 mg
Iron2.7 mg
Magnesium48 mg
Phosphorus285 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C105 mg
Vitamin A211 mcg
Vitamin E2.2 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate64 mcg
Choline9 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 258. The excerpt below is the record exactly as published.
Bread Custard Pudding.— Make a custard according to the size of pudding re- quired. A pint uf custard will fill a medium- sized dish. Cut slices of thin bread and but- ter, to suit the dish, and over each layer throw currants, sugar, and finely-cut candied lemon, and a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.