Bread Pudding Without Milk

Name: Bread Pudding Without Milk
Ingredients: 1}^ cups stale bread crumbs; 1 cup of any fruit on hand; 2 tablespoons melted butter; 2 well-beaten egg yolks; egg whites; jelly

From Most for your money cookbook, 1938

No sauce will be required.

Presented as published in 1938. 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

963Calories

31 gProtein

118 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories963 kcal

Protein31 g

Carbohydrates118 g

Fiber7.3 g

Sugars10 g

Total Fat40 g

Saturated Fat16 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol58 mg

Sodium1189 mg

Potassium324 mg

Calcium303 mg

Iron7.8 mg

Magnesium70 mg

Phosphorus274 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A184 mcg

Vitamin E2.7 mg

Vitamin K13 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate174 mcg

Choline29 mg

Caffeine0 mg

Water59 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 114. The excerpt below is the record exactly as published.

BREAD PUDDING WITHOUT MILK Put i}^ cups stale bread crumbs into a bowl and just cover with boiling water. When soft, mix with them a cup of any fruit on hand, cooked or fresh, add 2 tablespoons melted butter and 2 well-beaten egg yolks. Beat all together thoroughly, sweeten and spice to taste. Put in buttered dish and bake 20 minutes in moderate oven. Make a meringue with egg whites, spread on finished pudding and brown lightly in oven. Dot generously with jelly

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