vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Crust and Crumb Pudding
From The home cook book, 1905
Serves 8
Serve hot.
Presented as published in 1905. 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
116Calories
4 gProtein
22 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein3.5 g
Carbohydrates22 g
Fiber1.1 g
Sugars17 g
Total Fat2.3 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol50 mg
Sodium327 mg
Potassium284 mg
Calcium67 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus87 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C26 mg
Vitamin A31 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate7.1 mcg
Choline45 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 155. The excerpt below is the record exactly as published.
CRUST AND CRUMB PUDDING Put your crusts and crumbs of bread into a bowl and cover them with milk. Set on the warm water tank or in the dish oven to soak for half an hour. Then mash the bread with a fork till all is a fine pulp. To two quarts of the pulp add a small cup of raisins, a small cup of currants, a large cup of milk, a couple of eggs well beaten, a teaspoon of salt, and sugar to taste
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