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Bread Pudding with Lemon Sauce
From The national course in home economics, 1917
Serves 6
This transforms a simple bread pudding into a rich dish.
Presented as published in 1917. 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
209Calories
2 gProtein
21 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein1.6 g
Carbohydrates21 g
Fiber1.1 g
Sugars16 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol40 mg
Sodium15 mg
Potassium218 mg
Calcium39 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline2.8 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 39. The excerpt below is the record exactly as published.
bread pudding with lemon sauce, try the same in custard cups with raisins for fruit. Butter the cups, fill, and then bake them, standing in a pan of hot water. Cover ODDS AND ^ENDS iVA S TE FULNESS. SO" each one with a teaspoon of bright-colored jelly and to the family it will no longer be a simple bread pudding, but a rich new dish, to be eaten with cream
Cook this with the app: pantry check, scaling, and the assistant.