Bread Pudding
From Purity flour cookbook, 1917
Presented as published in 1917. 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
1526Calories
69 gProtein
191 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories1526 kcal
Protein69 g
Carbohydrates191 g
Fiber4.8 g
Sugars108 g
Total Fat53 g
Saturated Fat25 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.4 g
Omega-30.5 g
Cholesterol675 mg
Sodium1482 mg
Potassium1905 mg
Calcium1685 mg
Iron9 mg
Magnesium190 mg
Phosphorus1499 mg
Zinc7.7 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D12 mcg
Vitamin C0.1 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B61 mg
Vitamin B126.6 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)2.5 mg
Niacin (B3)10 mg
Folate72 mcg
Choline615 mg
Caffeine0 mg
Water1043 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 36. The excerpt below is the record exactly as published.
BREAD PUDDING Make a custard of 1 quart of milk, 3 eggs, 4 tablespoons sugar. Add U cups bread in small cubes and i a package seeded raisins. Flavor with vanilla and nutmeg and bake slowly. GRAHAM PUDDING lA cups Graham flour. 1 cup sour milk. * package seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.