vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Thrifty Pudding
From The national course in home economics, 1917
Serves 1
Serve cold with cream.
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
373Calories
14 gProtein
77 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories373 kcal
Protein14 g
Carbohydrates77 g
Fiber0.3 g
Sugars34 g
Total Fat3.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Cholesterol10 mg
Sodium123 mg
Potassium758 mg
Calcium31 mg
Iron2.9 mg
Magnesium27 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A254 mcg
Vitamin E0.2 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate11 mcg
Choline9.5 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 198. The excerpt below is the record exactly as published.
THRIFTY PUDDINQ. Stale sponge cake, cut in slices and laid in bottom of baking dish; then fill to the top of dish with either stewed peaches or apricots; then put cake on top in slices and make a meringue of whites of two eggs beaten light and then add two tablespoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.