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Bread Pudding
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
607Calories
20 gProtein
101 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein20 g
Carbohydrates101 g
Fiber2.4 g
Sugars65 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol177 mg
Sodium542 mg
Potassium525 mg
Calcium421 mg
Iron3.3 mg
Magnesium57 mg
Phosphorus410 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate75 mcg
Choline162 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 31. The excerpt below is the record exactly as published.
BREAD PUDDING.—Two cups bread crumbs, 1 cup sugar, 3 eggs, 1 tablespoon butter, 1 quart milk, $ cup of preserved fruit.
Cook this with the app: pantry check, scaling, and the assistant.