vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Bread Pudding
From The Landmarks club cook book, 1903
Serves 6
Recipe attributed to Miss H. Knickerbocker.
Presented as published in 1903. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein0.1 g
Carbohydrates3.3 g
Fiber0.2 g
Sugars2.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.4 mg
Potassium32 mg
Calcium4.9 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.5 mg
Caffeine0 mg
Water79 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 13. The excerpt below is the record exactly as published.
a pint of hot water, put in sugar enough to make quite sweet, a handful of raisins, salt and a little fresh coriander leaf. Take slices of stale bread, wet in mixture, lay in baking pan one layer, pour over a little juice, put on some pieces of cheese
Cook this with the app: pantry check, scaling, and the assistant.