vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Basket Pudding
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
245Calories
6 gProtein
51 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein5.5 g
Carbohydrates51 g
Fiber0 g
Sugars34 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium479 mg
Potassium68 mg
Calcium266 mg
Iron2.1 mg
Magnesium10 mg
Phosphorus166 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate45 mcg
Choline74 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 102. The excerpt below is the record exactly as published.
Basket Pudding:. Make a sponge-cake with 1 teacupful Sugar, 1 do. Flour, a pinch of Baking Powder, 3 Eggs, and a tableepoonful of Milk
Cook this with the app: pantry check, scaling, and the assistant.