Bread Pudding

Name: Bread Pudding
Ingredients: One quart bread crumbs; the yolk of two eggs; sugar to taste; sufficient milk to moisten bread well

From The Pennsylvania German cook book, 1902

Mrs. G. B. Dechant, Pa.

Presented as published in 1902. 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

1849Calories

70 gProtein

312 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1849 kcal

Protein70 g

Carbohydrates312 g

Fiber19 g

Sugars27 g

Total Fat32 g

Saturated Fat8.3 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol372 mg

Sodium3304 mg

Potassium985 mg

Calcium847 mg

Iron23 mg

Magnesium198 mg

Phosphorus911 mg

Zinc7.6 mg

Copper1.2 mg

Manganese4 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.4 mg

Vitamin K29 mcg

Vitamin B60.7 mg

Vitamin B122.4 mcg

Thiamin (B1)4.2 mg

Riboflavin (B2)2.2 mg

Niacin (B3)29 mg

Folate509 mcg

Choline357 mg

Caffeine0 mg

Water104 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 16. The excerpt below is the record exactly as published.

BREAD PUDDING. One (piart bread crumbs, the yolk of two eggs, sugar to taste, sufficient milk to moisten bread well

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