Brown Bread Pudding
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
2180Calories
15 gProtein
516 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories2180 kcal
Protein15 g
Carbohydrates516 g
Fiber23 g
Sugars393 g
Total Fat17 g
Saturated Fat5.8 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.8 g
Cholesterol13 mg
Sodium403 mg
Potassium6498 mg
Calcium846 mg
Iron27 mg
Magnesium938 mg
Phosphorus359 mg
Zinc2.4 mg
Copper2.2 mg
Manganese5.9 mg
Vitamin D0.3 mcg
Vitamin C0.9 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K6.1 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.9 mg
Folate105 mcg
Choline77 mg
Caffeine0 mg
Water226 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 10. The excerpt below is the record exactly as published.
Brown Bread Pudding. Supper— Sliced Pork. Bread and Butter. Currant Jelly. Cake. Tea. Brown Bkead Pudding. — i cup molasses, i teaspoonful soda, dis- solved in l^ cup boiling water, stir this thoroughly in the molasses, add 3 parts of graham flour to i of corn meal in sufficient quantity to make a batter. Add i tablespoonful melted lard and J^ pound stoned and floured dates.
Cook this with the app: pantry check, scaling, and the assistant.