Bread Pudding
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
899Calories
27 gProtein
125 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories899 kcal
Protein27 g
Carbohydrates125 g
Fiber0 g
Sugars124 g
Total Fat34 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol793 mg
Sodium219 mg
Potassium807 mg
Calcium688 mg
Iron1.9 mg
Magnesium62 mg
Phosphorus757 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D8.4 mcg
Vitamin C0 mg
Vitamin A415 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate99 mcg
Choline644 mg
Caffeine0 mg
Water465 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 11. The excerpt below is the record exactly as published.
the stale bread you have, and put in the pan yon bake in, then mix the yolks of 4 eg2:s, and a pint of r^ilk, beal that together, then add half cup of sugar and pour that over the bread, then grate a little nut- meg on top
Cook this with the app: pantry check, scaling, and the assistant.