vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Bread Pudding
From San Rafael cook book, 1906, 1906
Serves 5
Presented as published in 1906. 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
590Calories
15 gProtein
110 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein15 g
Carbohydrates110 g
Fiber2.2 g
Sugars92 g
Total Fat17 g
Saturated Fat5.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol186 mg
Sodium309 mg
Potassium453 mg
Calcium318 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus323 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C21 mg
Vitamin A127 mcg
Vitamin E0.6 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate49 mcg
Choline158 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 50. The excerpt below is the record exactly as published.
BREAD PUDDING^Mrs. Thos. Menzies. 1 qt. of milk, 2 tumblers of bread crumbs, 4 eggs, 2 cups of sugar, "2 lemons, 1 slice of butter
Cook this with the app: pantry check, scaling, and the assistant.