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Cake 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
443Calories
9 gProtein
85 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein9.2 g
Carbohydrates85 g
Fiber2 g
Sugars29 g
Total Fat15 g
Saturated Fat2.6 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol60 mg
Sodium920 mg
Potassium138 mg
Calcium287 mg
Iron3.7 mg
Magnesium18 mg
Phosphorus489 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate152 mcg
Choline38 mg
Caffeine0 mg
Water34 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 105. The excerpt below is the record exactly as published.
Cake Pudding:. i lb. Self-raising Flour, 2 oz. Butter, and 1 oz. Lard, 6 oz. sifted Sugar, 1 gill Milk, and 1 Egg
Cook this with the app: pantry check, scaling, and the assistant.