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Rye-Bread Pudding

Name: Rye-Bread Pudding
Yield: 2 servings
Ingredients: one cupful of sugar; four eggs; one-half cupful of blanched almonds; one-half cupful of citron; one cupful of grated rye bread; one and one-half teaspoonfuls of baking-powder

From The national course in home economics, 1917

Serves 2

Presented as published in 1917. 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

947Calories

27 gProtein

152 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories947 kcal

Protein27 g

Carbohydrates152 g

Fiber9.1 g

Sugars106 g

Total Fat29 g

Saturated Fat4.9 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.5 g

Omega-30 g

Cholesterol372 mg

Sodium1031 mg

Potassium522 mg

Calcium403 mg

Iron5.9 mg

Magnesium135 mg

Phosphorus535 mg

Zinc3.3 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D2 mcg

Vitamin C0.4 mg

Vitamin A160 mcg

Vitamin E9.5 mg

Vitamin K1.4 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.6 mg

Folate159 mcg

Choline324 mg

Caffeine0 mg

Water111 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 192. The excerpt below is the record exactly as published.

RYE-BREAD PUDDING. One cupful of sugar, four eggs, one-half cupful of blanched almonds, one-half cupful of citron; one cupful of grated rye bread, one and one- half teaspoonfuls of baking-powder

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