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Bread Pudding
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
560Calories
15 gProtein
101 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein15 g
Carbohydrates101 g
Fiber2.7 g
Sugars65 g
Total Fat17 g
Saturated Fat5.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol45 mg
Sodium1073 mg
Potassium478 mg
Calcium403 mg
Iron2.7 mg
Magnesium55 mg
Phosphorus339 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Folate59 mcg
Choline51 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 88. The excerpt below is the record exactly as published.
Bread Pudding 2 cups bread crumbs i cup sugar 4 cups milk 1 teaspoon salt 3 eggs 2 tablespoons butter cinnamon and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.