vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cherry Bread Pudding
From The encyclopædia of practical cookery, 1890
Serves 4
Serve hot with sugar.
Presented as published in 1890. 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
491Calories
15 gProtein
80 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein15 g
Carbohydrates80 g
Fiber0 g
Sugars78 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium322 mg
Potassium696 mg
Calcium342 mg
Iron1 mg
Magnesium49 mg
Phosphorus371 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C12 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 278. The excerpt below is the record exactly as published.
Cherry Bread Pudding1. — Take lqt. of milk, put it into a 3-pint jug, and stir into it £ saltspoonful of bicarbonate of Sauces, dec., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 357 Cherries — continued. soda. Beat four eggs with 1 teacupful of sugar, and stir them into the milk in the jug. Cut some thin slices of bread-and-butter, trim them neatly, put a layer in the bottom of a pudding-dish, and pour in a little of the mixture of milk, soda, eggs, and sugar ; strew over this a layer of stoned Cherries
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.