vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake Pudding No. 1
From Original White House Cookbook, 1887
Serves 2
Serve with or without sauce.
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
482Calories
29 gProtein
31 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories482 kcal
Protein29 g
Carbohydrates31 g
Fiber0.1 g
Sugars28 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol436 mg
Sodium386 mg
Potassium878 mg
Calcium658 mg
Iron1.9 mg
Magnesium71 mg
Phosphorus713 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A317 mcg
Vitamin E1.4 mg
Vitamin K1.5 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.8 mg
Folate52 mcg
Choline385 mg
Caffeine0 mg
Water508 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 265. The excerpt below is the record exactly as published.
PONGE CAKE PUDDING. No. 1. Bake a common sponge cake in a flat-bottomed pudding-dish ; when ready to use, cut in six or eight pieces, split and spread with butter and return them to the dish. Make a custard with four eggs to a quart of milk
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