Steamed Bread Pudding

Name: Steamed Bread Pudding
Ingredients: Five slices stale bread; one cup brown sugar; pinch salt; one cup raisins; one cup currants; one cup citron; one teaspoon mixed spices; one teaspoon chocolate; one teaspoon vanilla; two eggs; one heaping teaspoon yeast powder

From Council cook book, 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

1660Calories

22 gProtein

389 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1660 kcal

Protein22 g

Carbohydrates389 g

Fiber9.8 g

Sugars339 g

Total Fat12 g

Saturated Fat4 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol372 mg

Sodium259 mg

Potassium2263 mg

Calcium433 mg

Iron9.1 mg

Magnesium136 mg

Phosphorus486 mg

Zinc2.7 mg

Copper0.8 mg

Manganese1.3 mg

Vitamin D2 mcg

Vitamin C208 mg

Vitamin A174 mcg

Vitamin E2.4 mg

Vitamin K7.7 mcg

Vitamin B60.7 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.4 mg

Folate132 mcg

Choline321 mg

Caffeine1.2 mg

Water203 g

As published

This recipe was extracted from Council cook book (1908), page 34. The excerpt below is the record exactly as published.

Steamed Bread Pudding. Five slices stale bread, medium thick, soaked in water ; squeeze out water. Add one cup brown sugar, pinch salt, one cup raisins, currants, and citron, one teaspoon mixed spices, one teaspoon chocolate, one teaspoon vanilla, two eggs, dropped in whole, and lastly one heaping teaspoon yeast powder. Grease pudding mold, put in ingredients, and steam two hours. Serve with hard sauce. A Simple Rice Pudding. One quart milk, three tablespoons rice; sugar, vanilla, and salt to taste. Bake two hours, slowly. When cool, add marmalade and whipped cream. Cornmeal Pudding. Beat four ounces butter and one cup powdered sugar until very light. Beat in thoroughly the yolks of three eggs. Add gradually one cup and one table- spoon cornmeal, then the stifif-beaten whites of eggs. Mix well and bake in a buttered dish. To be eaten hot with maple syrup. Phone West 1000 We'll do the Rest SANFORD G. LEWALD CO. 2036-2054 O'FAI^ELL ST. COAL PUDDINGS 105 Dimpus Dampus. Make pancake batter of three eggs, three table- spoons flour (or more in same proportion), milk for very thin batter, pinch of salt. Slice any kind of fruit into the batter. Bake twenty to twenty-five minutes. Dimpus Dampus. Melt one cup butter; add two tablespoons brown sugar, one-fourth teaspoon salt, one pint milk, flour to make a paste. Spread in buttered pan and cover with chopped apples. Bake quickly. Carrot Pudding. One cup sugar, one-third cup butter, one cup grated carrots, one cup grated potatoes, one cup raisins, one cup currants

Read the full page as publishedCollapse the page

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