Steamed Bread Pudding

Name: Steamed Bread Pudding
Ingredients: ten ounces of bread; more than a pint of milk; yolks of three eggs; three ounces of sugar; half an ounce of pounded almonds; whites of the three eggs

From Little French dinners, 1898

Presented as published in 1898. 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

1896Calories

83 gProtein

252 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1896 kcal

Protein83 g

Carbohydrates252 g

Fiber8.3 g

Sugars125 g

Total Fat62 g

Saturated Fat21 g

Monounsaturated Fat21 g

Polyunsaturated Fat13 g

Omega-30.7 g

Cholesterol1174 mg

Sodium1964 mg

Potassium1582 mg

Calcium1405 mg

Iron15 mg

Magnesium209 mg

Phosphorus1475 mg

Zinc8.9 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A636 mcg

Vitamin E7 mg

Vitamin K0.9 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2.9 mg

Niacin (B3)15 mg

Folate147 mcg

Choline976 mg

Caffeine0 mg

Water760 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 52. The excerpt below is the record exactly as published.

Steamed Bread Pudding. — Soak ten ounces of bread in rather more than a pint of milk, and stir it over the fire with a little dripping till thoroughly soft and hot. When half cold mix in the yolks of three eggs, three ounces 94 Stale Bread. of sugar, and half an ounce of pounded almonds, mix thoroughly, and stir in lastly the whites of the three eggs

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