Peach Bread Pudding
From True food values and their low costs, 1916
Excellent for using second quality peaches.
Presented as published in 1916. 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
1337Calories
29 gProtein
256 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1337 kcal
Protein29 g
Carbohydrates256 g
Fiber9.7 g
Sugars114 g
Total Fat23 g
Saturated Fat9.4 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol29 mg
Sodium1584 mg
Potassium429 mg
Calcium400 mg
Iron10 mg
Magnesium93 mg
Phosphorus360 mg
Zinc3.2 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.5 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate232 mcg
Choline34 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 53. The excerpt below is the record exactly as published.
each Bre,\d Pudding ( On a pint of fine stale bread or cracker crumbs pour boiling water and stir in a tablespoon of melted butter. After letting stand until thor- oughly soaked, add two well-beaten eggs and half cup of sugar. On the bottom of a buttered pud- ding dish put a thin layer of this batter, over it a layer of sliced peaches
Cook this with the app: pantry check, scaling, and the assistant.