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Rhubarb Bread Pudding
From The Rural cook book, 1907
Serves 1
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
603Calories
25 gProtein
109 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein25 g
Carbohydrates109 g
Fiber12 g
Sugars14 g
Total Fat8 g
Saturated Fat1.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.3 g
Omega-30.3 g
Cholesterol0 mg
Sodium1075 mg
Potassium1046 mg
Calcium486 mg
Iron7.8 mg
Magnesium132 mg
Phosphorus365 mg
Zinc2.8 mg
Copper0.4 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A11 mcg
Vitamin E1 mg
Vitamin K76 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate169 mcg
Choline53 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from The Rural cook book (1907), page 50. The excerpt below is the record exactly as published.
Rhubarb Bread Pudding. — Peel the rhubarb and cut it into small pieces. Cover the bottom of a pudding dish with pieces of buttered bread. Over this put a layer of rhubarb. Pour over it a half-teaspoon- fnl of lemon juice, and cover liberally with sugar
Cook this with the app: pantry check, scaling, and the assistant.