Scrap Bread Pudding
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Serve with thick brown gravy or with pork.
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
1216Calories
17 gProtein
81 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories1216 kcal
Protein17 g
Carbohydrates81 g
Fiber0 g
Sugars68 g
Total Fat93 g
Saturated Fat51 g
Monounsaturated Fat30 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol273 mg
Sodium172 mg
Potassium723 mg
Calcium377 mg
Iron2.4 mg
Magnesium56 mg
Phosphorus408 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C154 mg
Vitamin A168 mcg
Vitamin E2.8 mg
Vitamin K3.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline195 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 30. The excerpt below is the record exactly as published.
Scrap Bread Pudding — Ingredients : J lb. scraps (old bread), 3 oz. suet (finely chopped), 1 egg, about i pint milk, 3 oz. currants, 2 oz. moist sugar, salt, nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.