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Bread Pudding
From Harper's cook book encyclopædia, 1902
Serves 8
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
360Calories
12 gProtein
57 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein12 g
Carbohydrates57 g
Fiber1.2 g
Sugars34 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol237 mg
Sodium249 mg
Potassium170 mg
Calcium64 mg
Iron2.5 mg
Magnesium17 mg
Phosphorus177 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C6.7 mg
Vitamin A121 mcg
Vitamin E0.7 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate71 mcg
Choline185 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 344. The excerpt below is the record exactly as published.
Bread Pudding. — Crumble up one pint of loaf bread ; pour over the crumbs one quart of sweet milk. Stir in the beaten yolks of five eggs, one cupful of sugar, and one table-spoon- ful of melted butter. Season delicate- ly with lemon. Bake the pudding until it is of the consistency of baked custard. When moderately cool, spread over a layer of jelly or pre- serves. Beat up the whites of the five eggs until very light, and add five table-spoonfuls of white sugar. Flavor this meringue with vanilla
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