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Bread Pudding
From Superior cook book, 1905
Serves 6
Presented as published in 1905. 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
202Calories
6 gProtein
33 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein5.9 g
Carbohydrates33 g
Fiber2.6 g
Sugars19 g
Total Fat5.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium133 mg
Potassium62 mg
Calcium55 mg
Iron1 mg
Magnesium10 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.5 mcg
Vitamin E1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate21 mcg
Choline4 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 68. The excerpt below is the record exactly as published.
Bread Pudding. Oue cup bread crumbs, y^ cup sugar, yolks of 2 eggs and 1 white, 2 cu])s sweet milk, grated rind of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.