Bread Pudding
From The book of plain cooking, 1904
Dripping may be substituted for suet, and milk for eggs for a more economical pudding.
Presented as published in 1904. 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
234Calories
12 gProtein
30 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein12 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.4 g
Total Fat6.9 g
Saturated Fat2.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol186 mg
Sodium357 mg
Potassium139 mg
Calcium155 mg
Iron2.9 mg
Magnesium22 mg
Phosphorus167 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 44. The excerpt below is the record exactly as published.
Bread Pudding An excellent method of using up bread is to make a pudding — rich or very simple. Tho- PLAIN COOKING 143 roughly soak the bread in hot water, squeeze all the moisture away, place in a basin, and add sultanas, well-cleansed currants, sugar, grated lemon-peel, and powdered allspice. Mix all well together, then add some finely-chopped suet, and mix with well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.