College Puddings
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
1240Calories
28 gProtein
282 gCarbs
3 gFat
Full nutrition (20 nutrients)
Calories1240 kcal
Protein28 g
Carbohydrates282 g
Sugars170 g
Total Fat2.6 g
Sodium4.5 mg
Potassium196 mg
Calcium29 mg
Iron8.1 mg
Magnesium38 mg
Phosphorus153 mg
Zinc1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin B60.1 mg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.6 mg
Folate227 mcg
Water118 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 52. The excerpt below is the record exactly as published.
COLLEGE PUDDINGS. Petits Gateaux. 4 yolks and 2 egg whites. | 6 oz. sifted sugar. 5 oz. warmed flour
Cook this with the app: pantry check, scaling, and the assistant.