Bread Pudding

Name: Bread Pudding
Ingredients: one pint of bread crumbs; one quart of milk; one cup of sugar; four egg yolks; two tablespoons melted butter; the juice of lemon; the whites of four eggs; four tablespoons of sugar; one fourth teaspoon of lemon extract

From Principles of cooking, 1914

Serve with cream.

Presented as published in 1914. 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

2917Calories

85 gProtein

462 gCarbs

85 gFat

Full nutrition (34 nutrients)

Calories2917 kcal

Protein85 g

Carbohydrates462 g

Fiber10 g

Sugars314 g

Total Fat85 g

Saturated Fat34 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.3 g

Omega-30.2 g

Cholesterol175 mg

Sodium1958 mg

Potassium2002 mg

Calcium1609 mg

Iron11 mg

Magnesium216 mg

Phosphorus1355 mg

Zinc7.3 mg

Copper0.6 mg

Manganese2 mg

Vitamin D9.4 mcg

Vitamin C39 mg

Vitamin A496 mcg

Vitamin E5.3 mg

Vitamin K16 mcg

Vitamin B60.9 mg

Vitamin B126.1 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)3 mg

Niacin (B3)15 mg

Folate252 mcg

Choline215 mg

Caffeine0 mg

Water1109 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 71. The excerpt below is the record exactly as published.

Bread Pudding. — Mix one pint of bread crumbs, one quart of milk, one cup of sugar, four egg yolks, two table- spoons melted butter, and the juice of lemon or one teaspoon of lemon extract. Beat until blended. Turn into a baking dish and bake three quarters of an hour. Take from oven, spread jam or jelly over the top, cover with the whites of four eggs beaten stiff and dry, to which has been added four tablespoons of sugar and one fourth teaspoon of lemon extract

Cook this with the app: pantry check, scaling, and the assistant.