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Bread Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Add raisins for a Plum Pudding. Use four eggs for a richer pudding.
Presented as published in 1884. 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
596Calories
25 gProtein
85 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein25 g
Carbohydrates85 g
Fiber4.1 g
Sugars37 g
Total Fat21 g
Saturated Fat8 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol173 mg
Sodium1476 mg
Potassium683 mg
Calcium568 mg
Iron4.2 mg
Magnesium75 mg
Phosphorus515 mg
Zinc2.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D3.8 mcg
Vitamin C0.1 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K5.4 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.2 mg
Folate93 mcg
Choline167 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 199. The excerpt below is the record exactly as published.
Bread Pudding. One pint of fine stale bread crumbs^ soaked one hour in one quart of milk. Beat two eggs ; mix one quarter of a cup of sugar ^ one teaspoonful of salt^ one saltspoonful of nutmeg or cinnamon,, and one table spoonful of softened butter
Cook this with the app: pantry check, scaling, and the assistant.