Brown Bread Pudding (rich)

Name: Brown Bread Pudding (rich)
Ingredients: a quarter of a pound of bread-crumbs; one and a half ounces of castor sugar; a good half-pound of cherries; the grated rind of half a lemon; ten drops of essence of vanilla; a quarter of a pint of milk; a gill of cream

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

822Calories

9 gProtein

97 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories822 kcal

Protein9.5 g

Carbohydrates97 g

Fiber5.3 g

Sugars82 g

Total Fat46 g

Saturated Fat26 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol135 mg

Sodium74 mg

Potassium899 mg

Calcium317 mg

Iron0.7 mg

Magnesium57 mg

Phosphorus248 mg

Zinc1 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C88 mg

Vitamin A40 mcg

Vitamin E0.2 mg

Vitamin K2.8 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate6.5 mcg

Choline26 mg

Caffeine0 mg

Water403 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Brown Bread Pudding (rich). Take a quarter of a pound of bread-crumbs and put them in a basin with one and half ounces of castor sugar, and a good half-pound of cherries stoned, the grated rind of half a lemon, and ten drops of essence of vanilla. Boil a quarter of a pint of milk and pour over. Whip a gill of cream

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