Bread Pudding

Name: Bread Pudding
Ingredients: two cups stale bread crumbs; one quart scalded milk; one-third cup sugar; one-fourth cup melted butter; two eggs; one-half teaspoon salt; one teaspoon vanilla

From Simple cooking of wholesome food for the farm home, 1913

Avoid using outside crusts for bread crumbs.

Presented as published in 1913. 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

1850Calories

73 gProtein

268 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories1850 kcal

Protein73 g

Carbohydrates268 g

Fiber9.7 g

Sugars127 g

Total Fat96 g

Saturated Fat24 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.4 g

Omega-30.2 g

Cholesterol615 mg

Sodium3267 mg

Potassium2042 mg

Calcium1660 mg

Iron12 mg

Magnesium223 mg

Phosphorus1549 mg

Zinc8.6 mg

Copper0.6 mg

Manganese2 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A472 mcg

Vitamin E1.7 mg

Vitamin K15 mcg

Vitamin B61 mg

Vitamin B126.9 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)15 mg

Folate278 mcg

Choline499 mg

Caffeine0 mg

Water961 g

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 16. The excerpt below is the record exactly as published.

Bread Pudding. — Two cups stale bread crumbs, one quart scalded milk, one-third cup sugar, one-fourth cup melted butter, two eggs, one-half teaspoon salt, one teaspoon vanilla

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