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Sponge Pudding
From The Landmarks club cook book, 1903
Serves 2
Should be eaten at once.
Presented as published in 1903. 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
562Calories
9 gProtein
117 gCarbs
19 gFat
Full nutrition (30 nutrients)
Calories562 kcal
Protein8.8 g
Carbohydrates117 g
Sugars112 g
Total Fat19 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium95 mg
Potassium381 mg
Calcium304 mg
Iron0.5 mg
Magnesium32 mg
Phosphorus257 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline43 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 82. The excerpt below is the record exactly as published.
SPONGE PUDDING. One pint milk, two tablespoons each butter and flour creamed. Six eggs, not quite a cupful of sugar. Heat in a double boiler and thicken with creamed flour and but- ter. Beat yolks of eggs and sugar together, add to the hot, thickened milk and let cook for about two minutes. Beat this mixture into the stiff whites of eggs, and turn the whole into a buttered pudding dish; set the pudding dish in 136 landmarks club cook book. a pan of water and bake forty minutes in moderate oven. Should be eaten at once. Sauce: Two tablespoons each butter and sugar, two tea- spoons flour, creamed together. Into this pour one cup boiling water and add flavoring. Miss Rose Newmark. SOUR CREAM PUDDING. Yolks of four eggs, three tablespoonfuls sugar together first; three tablespoonfuls sifted flour, a very large cup of thick sour cream, juice of half a lemon, a tablespoonful of brandy, whites of eggs to snow, a tiny pinch of salt, hake one-half hour before eating, in a buttered souffle pan. (It must be served from the dish it is baked in.) Sauce: Yolks of two eggs, a little sugar, sweet cream, va- nilla ; whites to snow. Mrs. a. Haas. SUGAR FLAKE PUDDING. Six eggs, four tablespoons of granulated sugar. Beat whites of eggs very stiff, then add sugar, then yolks, beaten just enough to mix thoroughly. Put in a pudding dish, sprinkle little sugar on top and bake for half an hour with slow fire. Sauce : Small cup sugar, two tablespoons butter
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