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Bread Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Presented as published in 1882. 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
604Calories
35 gProtein
61 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein35 g
Carbohydrates61 g
Fiber1.6 g
Sugars38 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol337 mg
Sodium513 mg
Potassium945 mg
Calcium698 mg
Iron2.8 mg
Magnesium85 mg
Phosphorus694 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6.2 mcg
Vitamin C0.6 mg
Vitamin A276 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B123.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.7 mg
Folate69 mcg
Choline315 mg
Caffeine0 mg
Water541 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 119. The excerpt below is the record exactly as published.
BREAD PUDDING. One coffee-cup bread crumbs dried and rolled fine, I tea-cup of sugar, i quart of milk, i tea- spoonful ginger, a little salt, 3 eggs, (saving out the whites of 2
Cook this with the app: pantry check, scaling, and the assistant.