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Cottage Bread Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons.
Presented as published in 1892. 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
423Calories
15 gProtein
49 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories423 kcal
Protein15 g
Carbohydrates49 g
Fiber2.2 g
Sugars14 g
Total Fat19 g
Saturated Fat9.2 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol114 mg
Sodium444 mg
Potassium328 mg
Calcium330 mg
Iron3.1 mg
Magnesium43 mg
Phosphorus266 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.7 mcg
Vitamin C7.6 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate13 mcg
Choline96 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 409. The excerpt below is the record exactly as published.
Cottage Bread Pudding. —Take any crusts of bread that may have been left, and be sm-e that they are perfectly clean. Put them into a saucepan with a pint and a half of milk to one poimd of bread. Simm.er very gently, and when the bread is quite soft, take it from the fire and beat it well with a fork. Add two table-spoonfuls of sugar, half a nutmeg grated, a couple of ounces of finely-shred suet, or a piece of sweet dripping the size of a large egg, thi'ee eggs well beaten, and a handful of picked currants
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