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Bread Pudding
From Handbook of practical cookery, 1886
Serves 1
A great improvement is to butter the bread.
Presented as published in 1886. 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
908Calories
24 gProtein
104 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories908 kcal
Protein24 g
Carbohydrates104 g
Fiber2.8 g
Sugars49 g
Total Fat44 g
Saturated Fat16 g
Monounsaturated Fat16 g
Polyunsaturated Fat9.2 g
Omega-30.3 g
Cholesterol73 mg
Sodium712 mg
Potassium757 mg
Calcium715 mg
Iron4.4 mg
Magnesium81 mg
Phosphorus517 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D4.9 mcg
Vitamin C38 mg
Vitamin A119 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.2 mg
Folate0 mcg
Choline100 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 169. The excerpt below is the record exactly as published.
BREAD PUDDING — CORN-FLOUR PUDDING. 263 minutes take the pan from the fire aud let the sago cool a little, theu pour in the egg and sugar; stir well together. Grease well a pie-dish with the dripping, and pour in the mixture. Place the pie-dish in a moderate oven, and bake for half an hour. Bread Pudding.— Four slices of bread, three table-spoon- fuls currants, three gills milk, two table-spoonfuls sugar, one ounce dripping
Cook this with the app: pantry check, scaling, and the assistant.