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Bread Pudding with Onions
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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
112Calories
7 gProtein
10 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein7 g
Carbohydrates9.8 g
Fiber1.9 g
Sugars5.1 g
Total Fat5.5 g
Saturated Fat2.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol104 mg
Sodium2497 mg
Potassium278 mg
Calcium162 mg
Iron1.1 mg
Magnesium27 mg
Phosphorus156 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D1.4 mcg
Vitamin C1.1 mg
Vitamin A71 mcg
Vitamin E0.4 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline91 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 260. The excerpt below is the record exactly as published.
Bread Pudding with Onions.— Mix half a pound of bread-ci-umbs with a tea-spoon- ful of sage, two ounces of onions, and pepper and salt, Avith three-quarters of a pint of milk. Add two eggs well beaten
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