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Superior Bread Puddings
From Original White House Cookbook, 1887
Serves 4
In strawberry season, substitute fresh fruit for preserves.
Presented as published in 1887. 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
697Calories
16 gProtein
139 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein16 g
Carbohydrates139 g
Fiber3 g
Sugars95 g
Total Fat12 g
Saturated Fat2.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol240 mg
Sodium529 mg
Potassium231 mg
Calcium150 mg
Iron4.2 mg
Magnesium35 mg
Phosphorus226 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C6.9 mg
Vitamin A100 mcg
Vitamin E0.8 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate96 mcg
Choline193 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 250. The excerpt below is the record exactly as published.
UPEKIOB, BREAD PUDDINGS. One and one-half cupfuls of white sugar, two cupfuls of fine, dry bread crumbs, five eggs, one tablespoonful of butter, vanilla, rose-water or lemon flavoring, one quart of fresh rich milk and half a cupful of jelly or jam
Cook this with the app: pantry check, scaling, and the assistant.