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Bread Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Serve with any kind of pudding sauce.
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
691Calories
24 gProtein
114 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein24 g
Carbohydrates114 g
Fiber5.7 g
Sugars96 g
Total Fat18 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol401 mg
Sodium367 mg
Potassium863 mg
Calcium435 mg
Iron3.5 mg
Magnesium66 mg
Phosphorus506 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.3 mcg
Vitamin C44 mg
Vitamin A239 mcg
Vitamin E1.3 mg
Vitamin K1.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate78 mcg
Choline346 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 157. The excerpt below is the record exactly as published.
Bread Pudding Take a loaf of French bread and cut it in thin slices. But- ter and mix the slices with four ounces of raisins and two 286 MB8. aBBLY'a COOK BOOK ounces of citron cut in fine shreds. Boll a pini and a half of milk with 8ix ounces of granulated sugar. Remove from the fire and add the well-beaten yolks of six eggs and a little finely chopped lemon rind
Cook this with the app: pantry check, scaling, and the assistant.