vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Sponge Pudding
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 Persons.
Presented as published in 1922. 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
174Calories
6 gProtein
18 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein6.5 g
Carbohydrates18 g
Fiber0 g
Sugars17 g
Total Fat8.3 g
Saturated Fat3.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol196 mg
Sodium73 mg
Potassium81 mg
Calcium34 mg
Iron0.9 mg
Magnesium6.8 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 121. The excerpt below is the record exactly as published.
BAKED SPONGE PUDDING. Quantity for 6 Persons. 6 eggs % cup of sugar 4 tbsps. of thick, sour cream 2 tsps. of vanilla
Cook this with the app: pantry check, scaling, and the assistant.