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Bread Pudding in Disguise
From The Rural cook book, 1907
Serves 1
A creative way to use leftover bread.
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
1086Calories
17 gProtein
230 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories1086 kcal
Protein17 g
Carbohydrates230 g
Fiber0.7 g
Sugars214 g
Total Fat14 g
Saturated Fat6.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol215 mg
Sodium311 mg
Potassium1279 mg
Calcium393 mg
Iron2.2 mg
Magnesium44 mg
Phosphorus379 mg
Zinc2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water264 g
As published
This recipe was extracted from The Rural cook book (1907), page 39. The excerpt below is the record exactly as published.
Bread Pudding in Disguise .^Break half a loaf of bread into pieces and soak in milk, just what the brea.d will take up. Then add an egg and a cup of sugar and a cup of rich, creamy milk in which put half leaspoonful of saleratus and teaspoonful of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.