Bread Custard Pudding

Name: Bread Custard Pudding
Ingredients: one cup of finely powdered bread crumbs; one-half cup of sugar; one quart of milk; the beaten yolks of three eggs; the whites of two

From Every-day dishes and every-day work, 1897

Various fruits can be used for topping.

Presented as published in 1897. 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

1646Calories

72 gProtein

226 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1646 kcal

Protein72 g

Carbohydrates226 g

Fiber4.9 g

Sugars154 g

Total Fat52 g

Saturated Fat24 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.1 g

Omega-30.2 g

Cholesterol675 mg

Sodium1375 mg

Potassium1883 mg

Calcium1482 mg

Iron7.9 mg

Magnesium181 mg

Phosphorus1460 mg

Zinc7.6 mg

Copper0.4 mg

Manganese1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A552 mcg

Vitamin E2.1 mg

Vitamin K7.6 mcg

Vitamin B61 mg

Vitamin B127 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)8.3 mg

Folate186 mcg

Choline630 mg

Caffeine0 mg

Water1032 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 75. The excerpt below is the record exactly as published.

Bread Custard Pudding'. — Take one cup of finely powdered bread crumbs, one-half cup of sugar, one quart of milk, and the beaten yolks of three eggs and the whites of two

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