Bread Custard Pudding

Name: Bread Custard Pudding
Ingredients: i}/2 cups stale bread cut into i large egg; % cup sugar; 2 cups milk.; l/$ cup seedless raisins; Vanilla flavor

From Science of food & cookery, 1921

Presented as published in 1921. 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

821Calories

17 gProtein

160 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories821 kcal

Protein17 g

Carbohydrates160 g

Fiber2.1 g

Sugars155 g

Total Fat16 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol58 mg

Sodium199 mg

Potassium1085 mg

Calcium630 mg

Iron0.9 mg

Magnesium75 mg

Phosphorus539 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C1.1 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K1.7 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.9 mg

Folate2.4 mcg

Choline92 mg

Caffeine0 mg

Water437 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 112. The excerpt below is the record exactly as published.

BREAD CUSTARD PUDDING i}/2 cups stale bread cut into i large egg squares % cup sugar 2 cups milk. l/$ cup seedless raisins Vanilla flavor

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