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Chocolate Bread Pudding
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
521Calories
15 gProtein
85 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein15 g
Carbohydrates85 g
Fiber3.2 g
Sugars55 g
Total Fat14 g
Saturated Fat7.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol30 mg
Sodium784 mg
Potassium519 mg
Calcium456 mg
Iron3.3 mg
Magnesium65 mg
Phosphorus344 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate0.1 mcg
Choline44 mg
Caffeine5.4 mg
Water238 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 46. The excerpt below is the record exactly as published.
Chocolate Bread Pudding 1% cupfuls bread 1 egg 3 cupfuls milk % teaspoonful salt 1% squares chocolate 1 teaspoonful vanilla % cupful sugar speck of cinnamon
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