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Brown Bread Pudding
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
464Calories
3 gProtein
24 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein3.4 g
Carbohydrates24 g
Fiber2.6 g
Sugars1 g
Total Fat40 g
Saturated Fat22 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Cholesterol31 mg
Sodium244 mg
Potassium267 mg
Calcium59 mg
Iron1.6 mg
Magnesium41 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A14 mcg
Vitamin E1.1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate7.7 mcg
Choline11 mg
Caffeine0 mg
Alcohol0.8 g
Water55 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 217. The excerpt below is the record exactly as published.
Brown Bread Pudding. Half a pound of stale brown bread grated ; ditto of currants ; ditto of shredded suet ; sugar and nutmeg ; mix with four eggs, one tablespoonful of brandy and two of cream
Cook this with the app: pantry check, scaling, and the assistant.