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Bread Pudding
From The Pattern cook-book, 1890
Serves 7
Serve with vanilla sauce.
Presented as published in 1890. 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
125Calories
6 gProtein
12 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein6.4 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat5.8 g
Saturated Fat3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium407 mg
Potassium229 mg
Calcium180 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus169 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate6.7 mcg
Choline67 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 191. The excerpt below is the record exactly as published.
BREAD PUDDING. This pudding is served hot ; and the following propor- tions are sufficient for seven persons. One pint of stale bread. One quart of milk. Three table-spoonfuls of sugar. Two eggs. One tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.