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Cider Bread Pudding
From The Rural cook book, 1907
Serves 2
Serve hot or cold.
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
596Calories
4 gProtein
129 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein4.2 g
Carbohydrates129 g
Fiber4.5 g
Sugars112 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium125 mg
Potassium477 mg
Calcium88 mg
Iron1.9 mg
Magnesium41 mg
Phosphorus93 mg
Zinc0.7 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate27 mcg
Choline8.7 mg
Caffeine0 mg
Water538 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 41. The excerpt below is the record exactly as published.
Cider Bread Pudding.— Butter freely several slices of light bread Place a layer in pudding dish, cover with a few slices of tart apples; repeat until the dish is full To a quart of good cider add a cup of sugar
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