vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pudding of Stale Cake
From The Pattern cook-book, 1890
Serves 2
Serve cold.
Presented as published in 1890. 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
721Calories
15 gProtein
96 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein15 g
Carbohydrates96 g
Fiber3.8 g
Sugars69 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol213 mg
Sodium1077 mg
Potassium593 mg
Calcium459 mg
Iron4.7 mg
Magnesium72 mg
Phosphorus415 mg
Zinc2.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D3.3 mcg
Vitamin C2.2 mg
Vitamin A144 mcg
Vitamin E1.8 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate56 mcg
Choline207 mg
Caffeine7.1 mg
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 190. The excerpt below is the record exactly as published.
PUDDING OF STALE CAKE. Chocolate layer-cake is the best variety to use in this way, but any other kind will do. Make a s.oft custard of Two eggs (yolks). One pint of milk. One-half tea-spoonful of salt. Two table-spoonfuls of sugar. Beat the yolks with a little of the cold milk ; heat the rest of the milk, and when it boils, add the ' ^'■-■ two minutes, add the salt and sugar, and .c i.ium the fire. Break the cake into pieces, — which for this quantity of custard should measure not more than a pint
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