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Bread Custard Pudding

Name: Bread Custard Pudding
Yield: 4 servings
Ingredients: half a pound of bread crumbs; one quart of milk; the yolks of three eggs; three whole eggs; four ounces of sugar; the grated rind of a lemon

From The Hotel St. Francis cook book, 1919

Serves 4

Presented as published in 1919. 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

588Calories

25 gProtein

82 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories588 kcal

Protein25 g

Carbohydrates82 g

Fiber2.7 g

Sugars44 g

Total Fat18 g

Saturated Fat7.6 g

Monounsaturated Fat5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol308 mg

Sodium615 mg

Potassium587 mg

Calcium448 mg

Iron4.1 mg

Magnesium63 mg

Phosphorus489 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.8 mcg

Vitamin C1.8 mg

Vitamin A198 mcg

Vitamin E1 mg

Vitamin K4 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)4.1 mg

Folate96 mcg

Choline272 mg

Caffeine0 mg

Water281 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 152. The excerpt below is the record exactly as published.

Bread custard pudding. Over half a pound of bread crumbs pour a custard made of one quart of milk, the yolks of three eggs, three whole eggs, four ounces of sugar, and the grated rind of a lemon

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