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Bread Pudding (No. 1)

Name: Bread Pudding (No. 1)
Yield: 5 servings
Ingredients: one quart of grated bread crumbs; one quart of milk; yolks of four eggs; butter size of an egg; one cup of sugar; two teaspoonfuls of Equity baking-powder; two teaspoonfuls of extract of lemon

From Temperance cook book, 1887

Serves 5

Presented as published in 1887. 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

714Calories

24 gProtein

119 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories714 kcal

Protein24 g

Carbohydrates119 g

Fiber4.3 g

Sugars56 g

Total Fat34 g

Saturated Fat6 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol225 mg

Sodium1024 mg

Potassium544 mg

Calcium546 mg

Iron5.6 mg

Magnesium70 mg

Phosphorus478 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A126 mcg

Vitamin E0.6 mg

Vitamin K6.5 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.6 mg

Folate122 mcg

Choline166 mg

Caffeine0 mg

Water213 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 86. The excerpt below is the record exactly as published.

BREAD PUDDING. (No. 1.) One quart of grated bread crumbs, one quart of milk, yolks of four eggs well beaten, butter size of an egg, one cup of sugar, two teaspoonfuls of Equity baking-powder, and two tea- spoonfuls of extract of lemon

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