Bread Pudding No. 1
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
575Calories
22 gProtein
83 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein22 g
Carbohydrates83 g
Fiber1.4 g
Sugars58 g
Total Fat18 g
Saturated Fat9.6 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol58 mg
Sodium1638 mg
Potassium802 mg
Calcium727 mg
Iron2 mg
Magnesium74 mg
Phosphorus560 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.4 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 73. The excerpt below is the record exactly as published.
BREAD PUDDING No. 1. 2 slices bread. 2x/2 tablespoons sugar. 2 cups milk. y2 teaspoon salt. 2 eggs. Dash nutmeg.
Cook this with the app: pantry check, scaling, and the assistant.