vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Common Bread Pudding
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
481Calories
28 gProtein
38 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein28 g
Carbohydrates38 g
Fiber0.7 g
Sugars25 g
Total Fat24 g
Saturated Fat12 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol337 mg
Sodium435 mg
Potassium870 mg
Calcium705 mg
Iron2.3 mg
Magnesium75 mg
Phosphorus675 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2 mg
Folate35 mcg
Choline307 mg
Caffeine0 mg
Water497 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 75. The excerpt below is the record exactly as published.
Common Bread Pudding. One quart of milk, three eggs, and bread
Cook this with the app: pantry check, scaling, and the assistant.