New England Bread Pudding
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
In all bread puddings, care should be taken to have crumbs well-browned.
Presented as published in 1909. 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
3933Calories
124 gProtein
649 gCarbs
99 gFat
Full nutrition (34 nutrients)
Calories3933 kcal
Protein124 g
Carbohydrates649 g
Fiber9.8 g
Sugars511 g
Total Fat99 g
Saturated Fat49 g
Monounsaturated Fat34 g
Polyunsaturated Fat13 g
Omega-30.4 g
Cholesterol1164 mg
Sodium3287 mg
Potassium3705 mg
Calcium2938 mg
Iron15 mg
Magnesium357 mg
Phosphorus2821 mg
Zinc15 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D24 mcg
Vitamin C0 mg
Vitamin A1024 mcg
Vitamin E3.8 mg
Vitamin K15 mcg
Vitamin B61.9 mg
Vitamin B1214 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)4.7 mg
Niacin (B3)17 mg
Folate349 mcg
Choline1114 mg
Caffeine0 mg
Water1922 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 53. The excerpt below is the record exactly as published.
NEW ENGLAND BREAD PUDDING. Into a three-quart pudding dish break five fresh eggs, beat until light; add one-fourth teaspoonful salt, two cup- fuls granulated sugar, two cupfuls well-browned bread crumbs, two quarts fresh milk, one tablespoonful cocoanut butter or olive oil, one-half teaspoonful cinnamon
Cook this with the app: pantry check, scaling, and the assistant.