Bread Pudding, II

Name: Bread Pudding, II
Ingredients: one pint of stale bread; one quart of milk; one teaspoon of salt; three tablespoons of sugar; two eggs

From Cooks in clover, 1889

Recipe by Miss Anna Hesse.

Presented as published in 1889. 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

873Calories

44 gProtein

83 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories873 kcal

Protein44 g

Carbohydrates83 g

Fiber0 g

Sugars85 g

Total Fat41 g

Saturated Fat21 g

Monounsaturated Fat10 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol489 mg

Sodium2846 mg

Potassium1601 mg

Calcium1257 mg

Iron1.8 mg

Magnesium128 mg

Phosphorus1182 mg

Zinc5.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A472 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B126.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1.1 mg

Folate47 mcg

Choline468 mg

Caffeine0 mg

Water935 g

As published

This recipe was extracted from Cooks in clover (1889), page 37. The excerpt below is the record exactly as published.

Bread Pudding, II. — One pint of stale bread, one quart of milk, one teaspoon of salt, three tablespoons of sugar, two eggs

Cook this with the app: pantry check, scaling, and the assistant.