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Cake Cream Pudding

Name: Cake Cream Pudding
Yield: 6 servings
Ingredients: Three eggs; One cupful of sugar; One and one-half cupfuls of flour; Two table-spoonfuls of water; One-half tea-spoonful of baking-powder

From The Pattern cook-book, 1890

Serves 6

The cream recipe follows.

Presented as published in 1890. 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

280Calories

7 gProtein

58 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories280 kcal

Protein6.6 g

Carbohydrates58 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

Sodium76 mg

Potassium78 mg

Calcium42 mg

Iron2.3 mg

Magnesium12 mg

Phosphorus91 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate62 mcg

Choline74 mg

Caffeine0 mg

Water27 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 187. The excerpt below is the record exactly as published.

CAKE CREAM PUDDING. Three eggs. One cupful of sugar. ^ 430 THE FA TTEKN COOK-BOOK. - One and one-half cupfuls of flour Two table-spoonfuls of water One-half tea-spoonful of baking-powder

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