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Bread Pudding
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
742Calories
22 gProtein
120 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein22 g
Carbohydrates120 g
Fiber4.8 g
Sugars74 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol75 mg
Sodium1175 mg
Potassium711 mg
Calcium674 mg
Iron3.6 mg
Magnesium92 mg
Phosphorus505 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.5 mcg
Vitamin C0.4 mg
Vitamin A118 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5 mg
Folate9.5 mcg
Choline66 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 46. The excerpt below is the record exactly as published.
Bread Pudding 1% cupfuls bread 3 cupfuls milk 2 tablespoonfuls butter 1 egg % cupful sugar IVi teaspoonfuls vanilla % teaspoonful salt speck of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.