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Bread Pudding

Name: Bread Pudding
Yield: 6 servings
Ingredients: eight ounces of breadcrumbs; one tablespoonful of flour; four ounces of beef suet; two eggs; two ounces of currants; a tablespoonful of moist sugar; a little chopped lemon-peel; a very little nutmeg; a little milk

From Mrs. Roundell's Practical cookery book, 1898

Serves 6

Presented as published in 1898. 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

353Calories

8 gProtein

32 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories353 kcal

Protein7.7 g

Carbohydrates32 g

Fiber1.7 g

Sugars4.5 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat7 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol75 mg

Sodium302 mg

Potassium132 mg

Calcium84 mg

Iron2.4 mg

Magnesium21 mg

Phosphorus105 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C17 mg

Vitamin A28 mcg

Vitamin E0.6 mg

Vitamin K3.2 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate51 mcg

Choline56 mg

Caffeine0 mg

Water24 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 334. The excerpt below is the record exactly as published.

Bread Pudding". — ( Family Recipe.) — Eight ounces of breadcrumbs, one tablespoonful of flour, four ounces of beef suet minced to a powder, two eggs, two ounces of currants, a tablespoonful of moist sugar, a little chopped lemon-peel, and a very little nutmeg. Mix all with a little milk

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