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Molasses Bread Pudding
From The Rural cook book, 1907
Serves 4
Presented as published in 1907. 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
777Calories
17 gProtein
154 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories777 kcal
Protein17 g
Carbohydrates154 g
Fiber6.5 g
Sugars108 g
Total Fat13 g
Saturated Fat6.9 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol29 mg
Sodium532 mg
Potassium2060 mg
Calcium622 mg
Iron7.7 mg
Magnesium282 mg
Phosphorus421 mg
Zinc2.4 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D2.3 mcg
Vitamin C1.3 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K5.6 mcg
Vitamin B60.9 mg
Vitamin B121.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate65 mcg
Choline68 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 47. The excerpt below is the record exactly as published.
Molasses Bread Pudding — Stir into one quart of milk one pint of bread crumbs, one cup of molasses, one cup of raisins, seeded, cinna- mon and nutmeg to flavor
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