Bread Pudding

Name: Bread Pudding
Ingredients: 2 cups grated bread crumbs; % cup sugar; a eggs; I quart milk; % dozen apples, cut in quarters; a little nutmeg

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

2558Calories

83 gProtein

440 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories2558 kcal

Protein83 g

Carbohydrates440 g

Fiber24 g

Sugars270 g

Total Fat59 g

Saturated Fat26 g

Monounsaturated Fat14 g

Polyunsaturated Fat8.8 g

Omega-30.2 g

Cholesterol675 mg

Sodium2166 mg

Potassium3066 mg

Calcium1733 mg

Iron14 mg

Magnesium270 mg

Phosphorus1757 mg

Zinc9.7 mg

Copper1 mg

Manganese2.4 mg

Vitamin D12 mcg

Vitamin C43 mg

Vitamin A574 mcg

Vitamin E2.8 mg

Vitamin K21 mcg

Vitamin B61.5 mg

Vitamin B127.4 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)3.2 mg

Niacin (B3)16 mg

Folate302 mcg

Choline683 mg

Caffeine0 mg

Water1923 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 54. The excerpt below is the record exactly as published.

Bread Pudding. Supper— Cold Pot Roast, Sliced Thin. Sliced Tomatoes. Bread and Butter. Cut up Peaches. Cake. Tea. Bread Pudding. — 2 cups grated bread crumbs, % cup sugar, a eggs, I quart milk, % dozen apples, cut in quarters, a little nutmeg

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