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BREAD PUDDING
From The household cook book, 1902
Serves 3
A nice dessert can be made by adding fruit.
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
700Calories
25 gProtein
105 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein25 g
Carbohydrates105 g
Fiber5 g
Sugars54 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol166 mg
Sodium1477 mg
Potassium705 mg
Calcium566 mg
Iron4.3 mg
Magnesium89 mg
Phosphorus531 mg
Zinc3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D3.8 mcg
Vitamin C0.3 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K4.9 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.2 mg
Folate99 mcg
Choline167 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 248. The excerpt below is the record exactly as published.
BREAD PUDDING. 2 cups bread crumbs soaked in 2 eggs (well beaten). 4 cups milk. 1 teaspoon salt. 1 teaspoon butter (heaping). 1 saltspoon nutmeg. ^ cup white sugar
Cook this with the app: pantry check, scaling, and the assistant.