Polish Bread Pudding

Name: Polish Bread Pudding
Ingredients: Soak I pint of bread; in a quart of milk; the yolks of 4 eggs; i cup of sugar; 3 tablespoonfuls of melted butter; yi cup of raisins; yi cup of currants; the juice of J^ lemon

From 365 foreign dishes, 1908

Presented as published in 1908. 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

2640Calories

85 gProtein

454 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories2640 kcal

Protein85 g

Carbohydrates454 g

Fiber10 g

Sugars323 g

Total Fat93 g

Saturated Fat27 g

Monounsaturated Fat16 g

Polyunsaturated Fat9.7 g

Omega-30.7 g

Cholesterol955 mg

Sodium1882 mg

Potassium2928 mg

Calcium1937 mg

Iron15 mg

Magnesium256 mg

Phosphorus1797 mg

Zinc9.4 mg

Copper0.8 mg

Manganese2.1 mg

Vitamin D13 mcg

Vitamin C104 mg

Vitamin A639 mcg

Vitamin E3.3 mg

Vitamin K3.9 mcg

Vitamin B61.4 mg

Vitamin B127 mcg

Thiamin (B1)2 mg

Riboflavin (B2)3 mg

Niacin (B3)14 mg

Folate99 mcg

Choline772 mg

Caffeine0 mg

Water1168 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 20. The excerpt below is the record exactly as published.

Polish Bread Pudding. Soak I pint of bread in a quart of milk ; add the yolks of 4 eggs, i cup of sugar, 3 ta- blespoonfuls of melted butter, yi cup of rai- sins, yi cup of currants, the juice of J^ lemon

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