vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fairy Pudding
From The national course in home economics, 1917
Serves 2
Recipe attributed to Mrs. Melville Hewitt.
Presented as published in 1917. 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
718Calories
20 gProtein
107 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein20 g
Carbohydrates107 g
Fiber0.6 g
Sugars91 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol271 mg
Sodium505 mg
Potassium664 mg
Calcium494 mg
Iron1.8 mg
Magnesium55 mg
Phosphorus585 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.6 mcg
Vitamin C0.1 mg
Vitamin A200 mcg
Vitamin E1.1 mg
Vitamin K6.2 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate47 mcg
Choline236 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 209. The excerpt below is the record exactly as published.
FAIRY PUDDINQ. Take five pieces of common sponge cake, split them, spread with but- ter, put them together again and lay in the bottom of a buttered pudding dish. Make a custard of two eggs, three cupfuls of milk and one-half cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.