Bread Pudding
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
990Calories
35 gProtein
169 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories990 kcal
Protein35 g
Carbohydrates169 g
Fiber5.6 g
Sugars109 g
Total Fat20 g
Saturated Fat5.9 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol558 mg
Sodium936 mg
Potassium483 mg
Calcium284 mg
Iron7.6 mg
Magnesium90 mg
Phosphorus523 mg
Zinc3.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D3 mcg
Vitamin C0.2 mg
Vitamin A240 mcg
Vitamin E1.9 mg
Vitamin K7.3 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.6 mg
Folate174 mcg
Choline468 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 43. The excerpt below is the record exactly as published.
Bread Pudding 4 slices buttered bread cut in squares V'2 cup sugar 3 eggs vanilla Vz pint rich milk
Cook this with the app: pantry check, scaling, and the assistant.