Bread Pudding
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
2179Calories
57 gProtein
410 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories2179 kcal
Protein57 g
Carbohydrates410 g
Fiber8.5 g
Sugars306 g
Total Fat40 g
Saturated Fat20 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat4.5 g
Omega-30.4 g
Cholesterol117 mg
Sodium1577 mg
Potassium7060 mg
Calcium2237 mg
Iron25 mg
Magnesium1051 mg
Phosphorus1492 mg
Zinc8 mg
Copper2.1 mg
Manganese7.8 mg
Vitamin D9.4 mcg
Vitamin C203 mg
Vitamin A325 mcg
Vitamin E2 mg
Vitamin K10 mcg
Vitamin B63.2 mg
Vitamin B125.3 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.1 mg
Niacin (B3)16 mg
Folate155 mcg
Choline257 mg
Caffeine0 mg
Water1067 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 31. The excerpt below is the record exactly as published.
BREAD PUDDING. Mrs. J. T. Keller, St. Louis. Cut into dice half a dozen slices of buttered bread and pm into a baking dish ; pour over it a custard made of 1 qt. milk. 3 eggs. 1 teacup molasses. teacup currants. A little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.