Custard Sponge

Name: Custard Sponge
Ingredients: 1 tb. gelatine; 3^ c. cold water; m c. milk; 2 yolks of eggs; }4 c. sugar; Vs T. salt; 1 T. vanilla; 2 whites of eggs

From Canadian cook book, 1924

Presented as published in 1924. 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

693Calories

40 gProtein

65 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories693 kcal

Protein40 g

Carbohydrates65 g

Fiber0 g

Sugars64 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat9 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol773 mg

Sodium3927 mg

Potassium665 mg

Calcium445 mg

Iron3.7 mg

Magnesium65 mg

Phosphorus646 mg

Zinc3.7 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D6.3 mcg

Vitamin C0 mg

Vitamin A398 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.5 mg

Folate96 mcg

Choline635 mg

Caffeine0 mg

Water1203 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 82. The excerpt below is the record exactly as published.

CUSTARD SPONGE. 1 T. 2 T. H c. Vs ^tb. f.g. 4 drops 1 tb. gelatine. 3^ c. cold water. m c. milk. 2 yolks of eggs. }4 c. sugar. Vs T. salt. 1 T. vanilla. 2 whites of eggs

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