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Bread Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
386Calories
15 gProtein
39 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein15 g
Carbohydrates39 g
Fiber5.2 g
Sugars27 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol375 mg
Sodium156 mg
Potassium264 mg
Calcium133 mg
Iron2.5 mg
Magnesium61 mg
Phosphorus277 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D2.2 mcg
Vitamin C0.8 mg
Vitamin A169 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate66 mcg
Choline301 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 260. The excerpt below is the record exactly as published.
Bread Pudding.^ — To one pLat of milk add two or thixe well-beaten eggs ; stir- them into the milk, with sugar and nutmeg; into this put some very finely-grated bread-crumbs
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