Bread Pudding
From A Little Cook-Book for a Little Girl, 1905
You can eat this as it is, or with cream, and you may serve it either hot or cold.
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
477Calories
25 gProtein
36 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein25 g
Carbohydrates36 g
Fiber0 g
Sugars36 g
Total Fat25 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium735 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E2.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 32. The excerpt below is the record exactly as published.
Bread Pudding 2 cups of milk. 1 cup soft bread-crumbs. 1 tablespoonful of sugar. FOR A LITTLE GIRL 121 2 egg yolks. 1 egg white. % teaspoonful vanilla. 1 saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.