Vanilla Sponge Pudding

Name: Vanilla Sponge Pudding
Ingredients: Whites of 2 eggs; all but ^ c. of milk; Mix sugar and cornstarch; Mix sugar and cornstarch

From The practical cookbook, 1917

Serve with Soft custard or Chocolate sauce.

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

1540Calories

17 gProtein

338 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1540 kcal

Protein17 g

Carbohydrates338 g

Fiber1.3 g

Sugars207 g

Total Fat14 g

Saturated Fat5.4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol387 mg

Sodium203 mg

Potassium329 mg

Calcium211 mg

Iron2.5 mg

Magnesium31 mg

Phosphorus340 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate47 mcg

Choline316 mg

Caffeine0 mg

Water196 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 13. The excerpt below is the record exactly as published.

Vanilla sponge pudding. Additional ingredient: Whites of 2 eggs. Scald all but ^ c. of milk. Mix sugar and cornstarch

Cook this with the app: pantry check, scaling, and the assistant.