Brown-Bread Pudding

Name: Brown-Bread Pudding
Ingredients: half a potmd of stale brown bread; the same amount of currants; the same amount of raisins; four eggs; half a pound of shredded suet; a gill of cream; a cup of sugar; a teaspoonful of nutmeg; a small glassful of brandy

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

This is a very light and delicate pudding, by reason of omitting the flour, usually considered necessary.

Presented as published in 1904. 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

5188Calories

54 gProtein

520 gCarbs

280 gFat

Full nutrition (35 nutrients)

Calories5188 kcal

Protein54 g

Carbohydrates520 g

Fiber21 g

Sugars355 g

Total Fat280 g

Saturated Fat150 g

Monounsaturated Fat88 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol1021 mg

Sodium1823 mg

Potassium3581 mg

Calcium619 mg

Iron16 mg

Magnesium317 mg

Phosphorus1121 mg

Zinc6.1 mg

Copper1.2 mg

Manganese3.7 mg

Vitamin D4 mcg

Vitamin C416 mg

Vitamin A404 mcg

Vitamin E8.8 mg

Vitamin K25 mcg

Vitamin B61.2 mg

Vitamin B122.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)5.8 mg

Folate134 mcg

Choline679 mg

Caffeine0 mg

Alcohol74 g

Water706 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 17. The excerpt below is the record exactly as published.

brown-bread pudding" is made with half a potmd of stale brown bread, grated, the same amount of currants and raisins, four eggs, half a pound of shred- ded suet, a gill of cream, a cup of sugar, a teaspoonful of nutmeg and a small glassful of brandy

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