Bread Pudding

Name: Bread Pudding
Ingredients: 1 quart of milk; 4 eggs; the whites of 3 more for meringue; 2 cups very fine dry bread crumbs; 1 spoonful melted butter; 1 teacupful sugar; juice and half the grated peel of 1 lemon

From The New York receipt book, 1882

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

2130Calories

111 gProtein

221 gCarbs

89 gFat

Full nutrition (34 nutrients)

Calories2130 kcal

Protein111 g

Carbohydrates221 g

Fiber15 g

Sugars64 g

Total Fat89 g

Saturated Fat39 g

Monounsaturated Fat25 g

Polyunsaturated Fat14 g

Omega-30.3 g

Cholesterol1450 mg

Sodium5911 mg

Potassium2641 mg

Calcium1861 mg

Iron19 mg

Magnesium277 mg

Phosphorus2122 mg

Zinc12 mg

Copper0.9 mg

Manganese2.5 mg

Vitamin D16 mcg

Vitamin C59 mg

Vitamin A989 mcg

Vitamin E5.2 mg

Vitamin K112 mcg

Vitamin B61.7 mg

Vitamin B129.2 mcg

Thiamin (B1)3 mg

Riboflavin (B2)4 mg

Niacin (B3)16 mg

Folate461 mcg

Choline1245 mg

Caffeine0 mg

Water1232 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 6. The excerpt below is the record exactly as published.

Bread Pudding.— 1 quart of milk, 4 eggs— the whites of 3 more for meringue— 2 cups very fine dry bread crumbs, 1 spoonful melted butter, 1 teacupful sugar, juice and half the grated peel of 1 lemon

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