Bread Pudding

Name: Bread Pudding
Ingredients: a quart of milk; the yolks of two eggs; half a cup of seeded raisins; a little nutmeg; Cut the bread into small, square pieces

From On habits and manners, 1888

Presented as published in 1888. 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

1950Calories

67 gProtein

321 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories1950 kcal

Protein67 g

Carbohydrates321 g

Fiber15 g

Sugars184 g

Total Fat51 g

Saturated Fat24 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.3 g

Omega-30.6 g

Cholesterol484 mg

Sodium1633 mg

Potassium3209 mg

Calcium1894 mg

Iron13 mg

Magnesium258 mg

Phosphorus1591 mg

Zinc7.8 mg

Copper0.9 mg

Manganese2.2 mg

Vitamin D11 mcg

Vitamin C4.4 mg

Vitamin A442 mcg

Vitamin E1.6 mg

Vitamin K6.9 mcg

Vitamin B61.3 mg

Vitamin B125.9 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2.4 mg

Niacin (B3)14 mg

Folate61 mcg

Choline474 mg

Caffeine0 mg

Water996 g

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 82. The excerpt below is the record exactly as published.

BREAD PUDDING. Cut the bread into small, square pieces ; make a custard of a quart of milk, the yolks of two eggs, sugar and a little nutmeg; add half a cup of seeded raisins

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