German Bread Pudding
From 365 foreign dishes, 1908
Presented as published in 1908. 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
2367Calories
65 gProtein
422 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories2367 kcal
Protein65 g
Carbohydrates422 g
Fiber24 g
Sugars311 g
Total Fat57 g
Saturated Fat20 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol117 mg
Sodium1219 mg
Potassium3245 mg
Calcium1649 mg
Iron9.5 mg
Magnesium246 mg
Phosphorus1360 mg
Zinc6.6 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D9.4 mcg
Vitamin C133 mg
Vitamin A315 mcg
Vitamin E4.9 mg
Vitamin K14 mcg
Vitamin B61.2 mg
Vitamin B125.6 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)2.4 mg
Niacin (B3)10 mg
Folate138 mcg
Choline219 mg
Caffeine0 mg
Water1012 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 36. The excerpt below is the record exactly as published.
German Bread Pudding, Crumb a stale loaf of bread to make a cup- fuls and soak iu i quart of milk. Beat the yolks of 4 eggs with i cup of powdered sugar ; add the bread, a small cup of raisins and the grated peel of a lemon
Cook this with the app: pantry check, scaling, and the assistant.