Hungarian Bread Pudding

Name: Hungarian Bread Pudding
Ingredients: yi cup of suet; ^ loaf of stale bread; i cup of chopped apples; i cup of sugar; ^ cup of chopped raisins; ^ cup of chopped raisins and nuts; Sprinkle with cinnamon; nutmeg; grated lemon peel; yolks of 4 eggs

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

2895Calories

45 gProtein

324 gCarbs

168 gFat

Full nutrition (34 nutrients)

Calories2895 kcal

Protein45 g

Carbohydrates324 g

Fiber19 g

Sugars230 g

Total Fat168 g

Saturated Fat72 g

Monounsaturated Fat67 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol824 mg

Sodium367 mg

Potassium1829 mg

Calcium352 mg

Iron9.2 mg

Magnesium262 mg

Phosphorus861 mg

Zinc5.4 mg

Copper1.3 mg

Manganese2 mg

Vitamin D4 mcg

Vitamin C17 mg

Vitamin A325 mcg

Vitamin E22 mg

Vitamin K6.2 mcg

Vitamin B60.7 mg

Vitamin B122.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2 mg

Niacin (B3)4.4 mg

Folate132 mcg

Choline640 mg

Caffeine0 mg

Water375 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 11. The excerpt below is the record exactly as published.

Hungarian Bread Puddii^. Chop yi cup of suet. Mix with J^ loaf of stale bread that has been soaked and pressed dry. Add i cup of chopped apples, i cup of sugar, ^ cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg and grated lemon peel ; then mix with the yolks of 4 eggs

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