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Bread Pudding
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
599Calories
28 gProtein
88 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein28 g
Carbohydrates88 g
Fiber11 g
Sugars9.2 g
Total Fat15 g
Saturated Fat4.5 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol372 mg
Sodium936 mg
Potassium440 mg
Calcium346 mg
Iron7.6 mg
Magnesium67 mg
Phosphorus384 mg
Zinc3 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D2 mcg
Vitamin C65 mg
Vitamin A162 mcg
Vitamin E1.3 mg
Vitamin K8.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.5 mg
Folate169 mcg
Choline314 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 94. The excerpt below is the record exactly as published.
Bread Padding. Grate and sift a pint of bread crumbs, put them in a stew-pan with just enough milk to cover them, with the grated rind of a lemon, a little nutmeg grated, and a saltspoonful of powdered cinnamon ; boil about ten minutes, take it from the fire, sweeten with sifted sugar to your taste ; beat four eggs
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