vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Bread Pudding
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
677Calories
16 gProtein
131 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein16 g
Carbohydrates131 g
Fiber3 g
Sugars91 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol45 mg
Sodium533 mg
Potassium499 mg
Calcium415 mg
Iron3 mg
Magnesium56 mg
Phosphorus349 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C3.6 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.3 mg
Folate65 mcg
Choline53 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 60. The excerpt below is the record exactly as published.
Lemon Bread Pudding l/2 pint fresh bread crumbs 7/2 cup sugar 1 pint milk 1 lemon rind grated 2 eggs 1 tbsp. butter
Cook this with the app: pantry check, scaling, and the assistant.