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Common Bread and Butter Pudding
From Modern cookery, in all its branches, 1884
Serves 2
Lemon-grate or orange-flower water can be added instead of nutmeg.
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
640Calories
26 gProtein
84 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein26 g
Carbohydrates84 g
Fiber1.3 g
Sugars75 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol416 mg
Sodium283 mg
Potassium846 mg
Calcium541 mg
Iron2.6 mg
Magnesium77 mg
Phosphorus606 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D5.5 mcg
Vitamin C77 mg
Vitamin A282 mcg
Vitamin E1.7 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate52 mcg
Choline360 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 380. The excerpt below is the record exactly as published.
COMMON BREAD AND BUTTER PUDDING. Sweeten a pint and a half of milk with four ounces of Lisbon sugar ; stir it to four large well-beaten eggs, or to five small ones, grate half a nutmeg to them, and pour the mixture into a dish which holds nearly three pints, and which is filled almost to the brim with layers of bread and butter, between wdiich three ounces of currants
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