Cottage Broad Pudding

Name: Cottage Broad Pudding
Ingredients: a half loaf of stale bread; a quart of milk; four or five eggs; one cup of sugar; one teaspoonful vanilla; one-half teaspoonful salt; two tablespoonfuls of melted butter; one cup of large raisins; A little nutmeg

From Perfection in baking, 1895

A little nutmeg improves the flavor.

Presented as published in 1895. 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

2224Calories

63 gProtein

398 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories2224 kcal

Protein63 g

Carbohydrates398 g

Fiber8.5 g

Sugars372 g

Total Fat73 g

Saturated Fat25 g

Monounsaturated Fat14 g

Polyunsaturated Fat5 g

Omega-30.2 g

Cholesterol924 mg

Sodium1875 mg

Potassium3162 mg

Calcium1435 mg

Iron7 mg

Magnesium210 mg

Phosphorus1571 mg

Zinc7.4 mg

Copper0.7 mg

Manganese0.6 mg

Vitamin D13 mcg

Vitamin C4.4 mg

Vitamin A632 mcg

Vitamin E2.8 mg

Vitamin K7.2 mcg

Vitamin B61.3 mg

Vitamin B127 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.5 mg

Niacin (B3)2.6 mg

Folate103 mcg

Choline783 mg

Caffeine0 mg

Water1048 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 9. The excerpt below is the record exactly as published.

Cottage Broad Pudding. For ten persons. Soak as much as a half loaf of stale bread or six biscuits in a quart of milk. Beat up well together four or five eggs, one cup of sugar, one teaspoonful vanilla, one-half teaspoonful salt and two tablespoonfuls of melted butter. Mix up well with the bread, adding one cup of large raisins. Bake in a buttered and sugar- dusted china dish or tin pan. Set this dish in a pan of hot water. A little nutmeg

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