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Cocoa-Nut Bread Pudding

Name: Cocoa-Nut Bread Pudding
Yield: 3 servings
Ingredients: one quart of milk; one pint of bread crumbs; one table-spoonful of butter; one tea-cupful of sugar; the yelks of four eggs; one tea-cupful of cocoa-nut grated

From The new Kentucky home cook book, 1884

Serves 3

Mrs. Horace January.

Presented as published in 1884. 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

734Calories

31 gProtein

76 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories734 kcal

Protein31 g

Carbohydrates76 g

Fiber3.2 g

Sugars28 g

Total Fat37 g

Saturated Fat6.9 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol49 mg

Sodium651 mg

Potassium630 mg

Calcium532 mg

Iron3.5 mg

Magnesium70 mg

Phosphorus448 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D3.1 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E4 mg

Vitamin K4.8 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1 mg

Niacin (B3)5.1 mg

Folate77 mcg

Choline68 mg

Caffeine0 mg

Water326 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 123. The excerpt below is the record exactly as published.

COCOA-NUT BREAD PUDDING. Take one quart of milk, one pint of bread crumbs, one table-spoonful of butter, one tea-cupful of sugar, the yelks of four eggs, and one tea-cupful of cocoa-nut grated

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