vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Apple Sponge Pudding
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
731Calories
15 gProtein
153 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein15 g
Carbohydrates153 g
Fiber0.2 g
Sugars102 g
Total Fat8.6 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium344 mg
Potassium246 mg
Calcium187 mg
Iron2.2 mg
Magnesium27 mg
Phosphorus265 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C19 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate45 mcg
Choline223 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 84. The excerpt below is the record exactly as published.
APPLE SPONGE PUDDING— One cup of sifted pastry flour and one level teaspoon of baking powder. Beat the yolks of three eggs until light colored, add one cup of sugar and the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.