Bread Pudding

Name: Bread Pudding
Ingredients: two eggs; four tablespoonfuls of sugar; one pint of milk; half a teaspoonful of salt; a grating of nutmeg; cover the top with buttered bread

From My best 250 recipes, 1907

Presented as published in 1907. 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

629Calories

29 gProtein

73 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories629 kcal

Protein29 g

Carbohydrates73 g

Fiber0 g

Sugars74 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium1494 mg

Potassium870 mg

Calcium657 mg

Iron1.8 mg

Magnesium70 mg

Phosphorus690 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.6 mg

Folate47 mcg

Choline381 mg

Caffeine0 mg

Water506 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 32. The excerpt below is the record exactly as published.

BREAD PUDDING Beat two eggs without separating, add four tablespoonfuls of sugar, and beat again ; add one pint of milk, half a teaspoonful of salt, a grating of nutmeg ; pour into a baking-dish, cover the top with buttered bread

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