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Buttered Bread Pudding
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
613Calories
23 gProtein
96 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein23 g
Carbohydrates96 g
Fiber2.8 g
Sugars55 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.9 g
Omega-30.2 g
Cholesterol215 mg
Sodium885 mg
Potassium575 mg
Calcium525 mg
Iron4.1 mg
Magnesium61 mg
Phosphorus451 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.3 mcg
Vitamin C13 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.6 mg
Folate26 mcg
Choline192 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 88. The excerpt below is the record exactly as published.
Buttered Bread Pudding Butter twelve slices of bread; arrange in baking dish. Cover with four cups milk, four slightly beaten eggs, three fourths cup sugar, one half teaspoon salt, and the -grated rind and juice of one lemo
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