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Brown-Bread Pudding

Name: Brown-Bread Pudding
Yield: 6 servings
Ingredients: 1/2 pound grated brown bread; V2 cup sugar; Vi pound currants; V2 pound chopped s'uet; 2 eggs; 1 tablespoon cream

From The Institute cook book, 1913

Serves 6

Presented as published in 1913. 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

517Calories

5 gProtein

39 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories517 kcal

Protein5.2 g

Carbohydrates39 g

Fiber1.8 g

Sugars18 g

Total Fat39 g

Saturated Fat21 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol91 mg

Sodium266 mg

Potassium274 mg

Calcium59 mg

Iron1.7 mg

Magnesium35 mg

Phosphorus105 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C68 mg

Vitamin A41 mcg

Vitamin E1.2 mg

Vitamin K2.4 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate12 mcg

Choline60 mg

Caffeine0 mg

Water64 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 84. The excerpt below is the record exactly as published.

BROWN-BREAD PUDDING 1/2 pound grated brown bread V2 cup sugar Vi pound currants V2 teaspoon grated nutmeg V2 pound chopped s'uet 2 eggs 1 tablespoon cream

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