French Bread Pudding

Name: French Bread Pudding
Ingredients: cream flavored with nutmeg, powdered cinnamon and sugar; mixed with an egg; French bread into thick squares; spread them with butter; hot apple sauce

From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904

Presented as published in 1904. 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

875Calories

11 gProtein

9 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories875 kcal

Protein11 g

Carbohydrates9.3 g

Fiber0 g

Sugars0.2 g

Total Fat88 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol427 mg

Sodium119 mg

Potassium296 mg

Calcium171 mg

Iron0.9 mg

Magnesium20 mg

Phosphorus233 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K5.8 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water174 g

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 45. The excerpt below is the record exactly as published.

French bread into thick squares. Soak these in cream flavored with nut- meg, powdered cinnamon and sugar and mixed with an egg. When the squares are well soaked fry them golden brown in very hot fat, spread them with butter and hot apple sauce

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