Bread Pudding with Egg
From Household cookery and laundry work, 1882
Salt may be substituted for the sugar.
Presented as published in 1882. 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
1237Calories
46 gProtein
198 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1237 kcal
Protein46 g
Carbohydrates198 g
Fiber10 g
Sugars50 g
Total Fat28 g
Saturated Fat12 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol58 mg
Sodium1845 mg
Potassium1176 mg
Calcium1015 mg
Iron11 mg
Magnesium156 mg
Phosphorus866 mg
Zinc5.3 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K15 mcg
Vitamin B60.6 mg
Vitamin B123.4 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)16 mg
Folate243 mcg
Choline120 mg
Caffeine0 mg
Water444 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 47. The excerpt below is the record exactly as published.
READ PUDDING, WITH EGG. £ lb. Bread Crumbs. Sugar. 1 pint Milk. Nutmeg. 1 Egg
Cook this with the app: pantry check, scaling, and the assistant.