vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cake Pudding
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
587Calories
16 gProtein
76 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories587 kcal
Protein16 g
Carbohydrates76 g
Fiber3.5 g
Sugars55 g
Total Fat25 g
Saturated Fat9.8 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol153 mg
Sodium432 mg
Potassium682 mg
Calcium429 mg
Iron4 mg
Magnesium70 mg
Phosphorus403 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C2 mg
Vitamin A132 mcg
Vitamin E1.4 mg
Vitamin K9.8 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate39 mcg
Choline161 mg
Caffeine5.2 mg
Water259 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 50. The excerpt below is the record exactly as published.
CAKE PUDDING Stale cake, 2 cups. Milk, 3 cups. Eggs, 2. Eaisins, 1/4 cup.
Cook this with the app: pantry check, scaling, and the assistant.