vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Marmalade Bread and Butter Pudding
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
498Calories
8 gProtein
34 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein8.1 g
Carbohydrates34 g
Fiber0.1 g
Sugars32 g
Total Fat38 g
Saturated Fat23 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol106 mg
Sodium97 mg
Potassium377 mg
Calcium304 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus249 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C1.1 mg
Vitamin A330 mcg
Vitamin E1 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate1.4 mcg
Choline51 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 74. The excerpt below is the record exactly as published.
Marmalade Bread and Butter Pudding. — 2 eggs, 1 pint milk, 1 oz. sugar
Cook this with the app: pantry check, scaling, and the assistant.