Sponge Pudding
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
1297Calories
23 gProtein
272 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1297 kcal
Protein23 g
Carbohydrates272 g
Fiber0 g
Sugars224 g
Total Fat28 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol90 mg
Sodium425 mg
Potassium823 mg
Calcium746 mg
Iron3.9 mg
Magnesium76 mg
Phosphorus611 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)4.7 mg
Folate100 mcg
Choline87 mg
Caffeine0 mg
Water438 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 72. The excerpt below is the record exactly as published.
2 eggs beaten separately 1 pt. milk | ts. salt I c. sugar £ ts. vanilla Soak tapioca in hot water to cover for 1 h. or more ; add the milk and cook in a double boiler till the tapioca is transparent. To beaten yolks add sugar and salt. Pour the hot mixture over them, return to double boiler, and cook 2 or 3 m. Remove from fire, add beaten whites. When cool, flavor. Sponge Pudding 1 tb. butter | ts. baking powder £ c. flour 3 eggs beaten I c. sugar separately 1 pt. milk
Cook this with the app: pantry check, scaling, and the assistant.