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Bread Pudding
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
598Calories
26 gProtein
78 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein26 g
Carbohydrates78 g
Fiber1.3 g
Sugars67 g
Total Fat21 g
Saturated Fat9.4 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol411 mg
Sodium388 mg
Potassium733 mg
Calcium494 mg
Iron2.7 mg
Magnesium66 mg
Phosphorus572 mg
Zinc3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.1 mcg
Vitamin C0.2 mg
Vitamin A264 mcg
Vitamin E1.3 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate65 mcg
Choline357 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 459. The excerpt below is the record exactly as published.
BREAD PUDDING. Butter a baking dish ; sprinkle the bottom with raisins ; butter a few slices of bread, lay over the raisins (have enough slices to cover the custard) ; one quart milk and six eggs ; beat well together ; add two- thirds cup white sugar
Cook this with the app: pantry check, scaling, and the assistant.