Bread Pudding
From The easiest way in housekeeping and cooking, 1881
Can use fresh bread crumbs and four eggs for 'Queen of Puddings'.
Presented as published in 1881. 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
1933Calories
59 gProtein
325 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1933 kcal
Protein59 g
Carbohydrates325 g
Fiber4.9 g
Sugars256 g
Total Fat47 g
Saturated Fat23 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.2 g
Omega-30.2 g
Cholesterol489 mg
Sodium1328 mg
Potassium1820 mg
Calcium1455 mg
Iron7.1 mg
Magnesium176 mg
Phosphorus1361 mg
Zinc7 mg
Copper0.4 mg
Manganese1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.6 mg
Vitamin K7.4 mcg
Vitamin B60.9 mg
Vitamin B126.5 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)2.2 mg
Niacin (B3)8.3 mg
Folate163 mcg
Choline483 mg
Caffeine0 mg
Water942 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 119. The excerpt below is the record exactly as published.
Bread Pudding. One cup of dried and rolled bread-crumbs, or one pint of fresh ones ; one quart of milk ; two eggs ; one cup of sugar ; half a teaspoonful of cinnamon ; a little grated nutmeg ; a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.