Bread Pudding

Name: Bread Pudding
Ingredients: 1 lb. of scraps of Bread; 1 pint of Milk; 2 Eggs; 3 ozs. Sugar; a little Nutmeg; 2 ozs. Suet; X lb. Currants

From Gas cookery, 1885

Presented as published in 1885. 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

2615Calories

75 gProtein

366 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories2615 kcal

Protein75 g

Carbohydrates366 g

Fiber10 g

Sugars133 g

Total Fat96 g

Saturated Fat46 g

Monounsaturated Fat28 g

Polyunsaturated Fat13 g

Omega-31 g

Cholesterol469 mg

Sodium2500 mg

Potassium2141 mg

Calcium1739 mg

Iron21 mg

Magnesium247 mg

Phosphorus1345 mg

Zinc8.1 mg

Copper0.8 mg

Manganese3.5 mg

Vitamin D6.7 mcg

Vitamin C411 mg

Vitamin A343 mcg

Vitamin E4.4 mg

Vitamin K2.3 mcg

Vitamin B61.1 mg

Vitamin B123.7 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)23 mg

Folate48 mcg

Choline384 mg

Caffeine0 mg

Water856 g

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 22. The excerpt below is the record exactly as published.

1 lb. of scraps of Bread, 1 pint of Milk, 2 Eggs, 3 ozs. Sugar, a little Nutmeg, 2 ozs. Suet, X lb. Currants

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