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Lemon Bread Pudding
From Boston Cooking-School cook book, 1896
Serves 6
Lemon Mixture: Cook 3 tablespoons lemon juice, grated rind 1 lemon, and 0.25 cup butter 2 minutes. Add 1 cup sugar and 3 eggs slightly beaten; cook until mixture thickens; cool.
Presented as published in 1896. 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
77Calories
4 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein3.6 g
Carbohydrates9.8 g
Fiber0.5 g
Sugars8.7 g
Total Fat3 g
Saturated Fat1.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol67 mg
Sodium88 mg
Potassium107 mg
Calcium64 mg
Iron0.4 mg
Magnesium8.2 mg
Phosphorus77 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C8.8 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.7 mcg
Choline57 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 224. The excerpt below is the record exactly as published.
LEMON BREAD PUDDING 8 small slices stale bread 3 tablespoons sugar Lemon Mixture 2 eggs, slightly beaten 1 cup milk Grated rind 1 lemon 1g teaspoon salt
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