Bread Pudding
From Royal baker and pastry cook, 1913
This is a delicious form of the much abused bread pudding.
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
994Calories
46 gProtein
107 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories994 kcal
Protein46 g
Carbohydrates107 g
Fiber5.9 g
Sugars31 g
Total Fat43 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol461 mg
Sodium3199 mg
Potassium1150 mg
Calcium1204 mg
Iron8.2 mg
Magnesium127 mg
Phosphorus1346 mg
Zinc5.1 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D6.7 mcg
Vitamin C3.2 mg
Vitamin A420 mcg
Vitamin E1.9 mg
Vitamin K56 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8 mg
Folate190 mcg
Choline401 mg
Caffeine0 mg
Water516 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 45. The excerpt below is the record exactly as published.
Bread Pudding. — 1 pint milk, 1 cup fine bread crumbs always stale and dry, 2 eggs, 1 tablespoon melted butter, nutmeg to taste, 1 teaspoon Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.