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Bread Pudding, A Superior

Name: Bread Pudding, A Superior
Yield: 3 servings
Ingredients: a quarter of a pound of bread crumbs; a teacupful of sugar; a quart of milk; a teaspoonful of ginger; a little salt; three eggs; the whites of two

From Recipes for the million, 1891

Serves 3

Presented as published in 1891. 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

496Calories

26 gProtein

51 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories496 kcal

Protein26 g

Carbohydrates51 g

Fiber1.7 g

Sugars27 g

Total Fat20 g

Saturated Fat9.1 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol349 mg

Sodium3752 mg

Potassium681 mg

Calcium518 mg

Iron3.3 mg

Magnesium65 mg

Phosphorus556 mg

Zinc3 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D4.8 mcg

Vitamin C0 mg

Vitamin A237 mcg

Vitamin E1.1 mg

Vitamin K2.7 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)2.9 mg

Folate80 mcg

Choline309 mg

Caffeine0 mg

Water353 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 24. The excerpt below is the record exactly as published.

BREAD PUDDING, A Superior. — Dry and roll fine a quarter of a pound of bread crumbs ; add a teacupful of sugar, a quart of milk, a teaspoonful of ginger, a little salt, three eggs (saving out the whites of two

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