Crumb Pudding

Name: Crumb Pudding
Ingredients: One quart of milk; the same of bread-crumbs; three-quarters of a cup of sugar; the yolk of two eggs; a tablespoonful of butter; flavour with nutmeg; and lemon

From Tempting dishes for small incomes, 1891

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

1338Calories

46 gProtein

205 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1338 kcal

Protein46 g

Carbohydrates205 g

Fiber2.8 g

Sugars200 g

Total Fat52 g

Saturated Fat21 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.1 g

Omega-30.2 g

Cholesterol520 mg

Sodium517 mg

Potassium1744 mg

Calcium1284 mg

Iron2.4 mg

Magnesium137 mg

Phosphorus1201 mg

Zinc5.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C53 mg

Vitamin A473 mcg

Vitamin E1.7 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B126.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1.2 mg

Folate58 mcg

Choline473 mg

Caffeine0 mg

Water1026 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.

Crumb Pudding. One quart of milk, the same of bread-crumbs, three-quarters of a cup of sugar, the yolk of two eggs, a tablespoonful of butter : flavour with nutmeg and lemon

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