dessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
French Bread Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 5
Presented as published in 1884. 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
323Calories
13 gProtein
38 gCarbs
14 gFat
Full nutrition (32 nutrients)
Calories323 kcal
Protein13 g
Carbohydrates38 g
Fiber0.1 g
Sugars25 g
Total Fat14 g
Saturated Fat5.7 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol203 mg
Sodium228 mg
Potassium357 mg
Calcium257 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus272 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0.8 mg
Vitamin A121 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate29 mcg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 200. The excerpt below is the record exactly as published.
French Bread Pudding. — Butter small thin slices of nice hread^ spread with apple jelly ^ and lay them loosely in a quart pudding-dish, fiUing it about half full. Pour over them one quart of boiled custard^ and cover wdth a meringue
Cook this with the app: pantry check, scaling, and the assistant.