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Bread Pudding
From The home cook book, 1905
Serves 3
Serve with hard sauce.
Presented as published in 1905. 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
576Calories
35 gProtein
63 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein35 g
Carbohydrates63 g
Fiber2.8 g
Sugars20 g
Total Fat27 g
Saturated Fat8.9 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol308 mg
Sodium681 mg
Potassium705 mg
Calcium554 mg
Iron4.2 mg
Magnesium74 mg
Phosphorus566 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K4.4 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.6 mg
Folate99 mcg
Choline263 mg
Caffeine0 mg
Water400 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 155. The excerpt below is the record exactly as published.
bread puddings following may be used all the year round, but suet, plum, and other similar combinations should be reserved for the cool days. BREAD PUDDING Mix into two cups of stale, fine breadcrumbs two table- spoons of melted butter, the beaten yolks of four eggs, and quarter of a teaspoon of soda dissolved in cold water. Let one quart of milk just come to boil, take it off, cool, and add to the other ingredients. Add nutmeg to taste, and last the whites of the four eggs
Cook this with the app: pantry check, scaling, and the assistant.