Bread Pudding
From The school cookery book, 1881
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
469Calories
22 gProtein
60 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein22 g
Carbohydrates60 g
Fiber2.6 g
Sugars22 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol215 mg
Sodium579 mg
Potassium546 mg
Calcium432 mg
Iron3.6 mg
Magnesium59 mg
Phosphorus439 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.1 mg
Folate84 mcg
Choline199 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from The school cookery book (1881), page 55. The excerpt below is the record exactly as published.
Bread Pudding . — Required: 2 oz. stale bread- crumbs; 1 egg; y2 pint milk; 1 pmch of nutmeg or cinnamon; *4 oz. sugar. • Put the bread-crumbs, milk, sugar, and seasonu & into a stewpan ; simmer for about five minutes ; draw the pan to the side of the fire, to allow the mixture to cool a little. Break the egg into a small pie-dish , beat it well with a fork ; pour the milk and bread in, mixing well with the egg. Bake m an oven or before the fire till it is a golden brown colour Bread and Butter Pudding.— Required-. % lb. stale bread; 1 oz. butter; 1 egg; 1 oz. currants; 1 oz. sugar ; pint milk
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