Bread Pudding
From Household cookery and laundry work, 1882
Raisins can be used instead of marmalade.
Presented as published in 1882. 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
611Calories
26 gProtein
82 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein26 g
Carbohydrates82 g
Fiber1.8 g
Sugars47 g
Total Fat20 g
Saturated Fat8.2 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol401 mg
Sodium534 mg
Potassium605 mg
Calcium490 mg
Iron4 mg
Magnesium59 mg
Phosphorus520 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C3.5 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3.2 mg
Folate51 mcg
Choline341 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 28. The excerpt below is the record exactly as published.
BREAD PUDDING. 2 thick slices of Bread. 2 table-spoonfuls of Marma- lade. 1 breakfast cupful of Milk. 2 Eggs. 1 table-spoonful of Sugar. Cut the crust from the bread, and break the soft part into a basin. Boil the milk and pour it over the bread. Cover the basin with a plate, and stand it aside for ten minutes. Then with a fork whisk it up till it forms a pulp. Beat up the eggs and stir them in, mixing well ; to which 70 COOKERr. add a table-spoonful of marmalade,
Cook this with the app: pantry check, scaling, and the assistant.