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Brown Bread Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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
1025Calories
10 gProtein
131 gCarbs
47 gFat
Full nutrition (35 nutrients)
Calories1025 kcal
Protein10 g
Carbohydrates131 g
Fiber0 g
Sugars113 g
Total Fat47 g
Saturated Fat24 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol261 mg
Sodium95 mg
Potassium461 mg
Calcium99 mg
Iron3 mg
Magnesium35 mg
Phosphorus198 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C205 mg
Vitamin A114 mcg
Vitamin E2.4 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate30 mcg
Choline186 mg
Caffeine0 mg
Alcohol9.3 g
Water161 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 334. The excerpt below is the record exactly as published.
Brown Bread Pudding*. — Half a pound of brown bread crumbs, of currants, and of sugar, six ounces of powdered suet, five eggs, and a gill of brandy
Cook this with the app: pantry check, scaling, and the assistant.