Bread Pudding

Name: Bread Pudding
Ingredients: a pound of breadcrumbs; three ounces of currants; the same of raisins; the grated peel of an orange; an ounce of citron; six ounces of powdered sugar; eight well-beaten eggs

From French dishes for American tables, 1886

Presented as published in 1886. 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

3501Calories

118 gProtein

624 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories3501 kcal

Protein118 g

Carbohydrates624 g

Fiber43 g

Sugars255 g

Total Fat64 g

Saturated Fat18 g

Monounsaturated Fat19 g

Polyunsaturated Fat17 g

Omega-30.2 g

Cholesterol1488 mg

Sodium3919 mg

Potassium2733 mg

Calcium1445 mg

Iron33 mg

Magnesium334 mg

Phosphorus1712 mg

Zinc13 mg

Copper1.9 mg

Manganese4.7 mg

Vitamin D8 mcg

Vitamin C401 mg

Vitamin A688 mcg

Vitamin E6 mg

Vitamin K34 mcg

Vitamin B61.7 mg

Vitamin B125.1 mcg

Thiamin (B1)4.9 mg

Riboflavin (B2)4 mg

Niacin (B3)33 mg

Folate732 mcg

Choline1252 mg

Caffeine0 mg

Water548 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 80. The excerpt below is the record exactly as published.

Bread Pudding. Soak a pound of bread- crumbs in cold milk, divide it in small pieces, so as not to form a solid lump, and add three ounces of currants, and the same of raisins, from which you have removed the seeds, the grated peel of an orange, an ounce of citron cut in very small pieces, six ounces of powdered sugar, eight well-beaten eggs

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