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Brown Bread Pudding

Name: Brown Bread Pudding
Yield: 6 servings
Ingredients: ¢ lb. stale brown bread finely and lightly grated; the same of suet chopped fine; the same of sultanas; 4 of a saltspoonful of salt; 114 oz. of sugar; 4 of a nutmeg (grated); the grated rind of 1 lemon; 2 well beaten eggs

From The Ideal cook book, 1899

Serves 6

Presented as published in 1899. 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

553Calories

4 gProtein

54 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories553 kcal

Protein4.2 g

Carbohydrates54 g

Fiber4.4 g

Sugars30 g

Total Fat38 g

Saturated Fat21 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol26 mg

Sodium655 mg

Potassium446 mg

Calcium64 mg

Iron1.5 mg

Magnesium46 mg

Phosphorus98 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A9.8 mcg

Vitamin E0.8 mg

Vitamin K3.6 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate11 mcg

Choline16 mg

Caffeine0 mg

Water40 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 100. The excerpt below is the record exactly as published.

Brown Bread Pudding-—Ingredients--¢ lb. stale brown bread finely and lightly grated, the same of suet chopped fine, the same of sultanas; 4 of a saltspoonful of salt, 114 oz. of sugar, 4 of a nutmeg (grated), the grated rind of 1 lemon, 2 well beaten eggs

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