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Bread Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
594Calories
22 gProtein
99 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein22 g
Carbohydrates99 g
Fiber5.4 g
Sugars20 g
Total Fat17 g
Saturated Fat3 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol202 mg
Sodium950 mg
Potassium306 mg
Calcium249 mg
Iron6.7 mg
Magnesium58 mg
Phosphorus298 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K8.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate152 mcg
Choline165 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 86. The excerpt below is the record exactly as published.
Bread Pudding Two cups stale bread crumbs, little more than a pint of scalded milk poured over the crumbs ; let it stand ; yolks of two eggs well beaten, a little butter melted and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.