Plain Bread Pudding

Name: Plain Bread Pudding
Ingredients: sufficient stale or broken bread; as much sweetened milk; 2 or 3 tablespoonfuls of finely-shred suet; a little salt; 2 well-beaten eggs; a few currants; raisins; some grated nutmeg; A tablespoonful of rum

From English and French cookery, 1890

Presented as published in 1890. 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

1249Calories

28 gProtein

198 gCarbs

43 gFat

Full nutrition (35 nutrients)

Calories1249 kcal

Protein28 g

Carbohydrates198 g

Fiber10 g

Sugars147 g

Total Fat43 g

Saturated Fat22 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol412 mg

Sodium356 mg

Potassium2324 mg

Calcium501 mg

Iron7.5 mg

Magnesium141 mg

Phosphorus703 mg

Zinc3.3 mg

Copper0.9 mg

Manganese1 mg

Vitamin D4.9 mcg

Vitamin C207 mg

Vitamin A329 mcg

Vitamin E2.9 mg

Vitamin K8.5 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.3 mg

Folate62 mcg

Choline358 mg

Caffeine2.4 mg

Alcohol4.6 g

Water408 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 69. The excerpt below is the record exactly as published.

Plain Bread Pudding. — Place in a bowl sufficient stale or broken bread, and add as much sweetened milk as the bread will absorb, with 2 or 3 tablespoonfuls of finely-shred suet, and a little salt. Cover until well soaked, then beat the whole smooth, and add 2 well-beaten eggs, a few currants and raisins, and some grated nutmeg. A tablespoonful of rum

Cook this with the app: pantry check, scaling, and the assistant.