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Cake Pudding
From A year's cookery, 1880
Serves 2
Presented as published in 1880. 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
190Calories
4 gProtein
24 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein3.6 g
Carbohydrates24 g
Fiber0.7 g
Sugars7.3 g
Total Fat8.9 g
Saturated Fat4.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol19 mg
Sodium120 mg
Potassium53 mg
Calcium39 mg
Iron1.1 mg
Magnesium8.1 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate36 mcg
Choline23 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 352. The excerpt below is the record exactly as published.
Cake Pudding. — Take a penny sponge cake, or a slice of stale sponge cake that will be equivalent thereto, and crumble over FOOD FOR INVALIDS . 4b t a wire sieve. Pour on a quarter of a pint of boiling milk, and beat with a fork. Sweeten, and, when cool, add a whole egg which has been whisked to a froth. Butter a cup, pour in the batter, lay a greased paper on the top, and steam till the pudding is firm in the centre. Turn out, sift white sugar over, and serve with a little wine. Tapioca, Rice, Sago , Semolina, Ground Rice, Vermicelli, Macaroni , may all be made into excellent light puddings for the use of an invalid. Such puddings are very wholesome when eaten with fruit. Custard Pudding. — Boil half a pint of milk with a bruised laurel leaf, and pour it, when boiling, upon a well-beaten egg. Sweeten with two good-sized lumps of sugar, pour the custard into a basin, put a round of greased paper on the top, and set in a saucepan of boiling water, to steam gently until firm in the centre. Serve with stewed fruit. Cake Pudding. — An invalid tired of milk puddings might like cake pudding for a change. Chop a little suet till it is as fine as sand, and be most careful that no skin or fibre is left therein. Mix thoroughly three dessertspoonfuls of the suet with three of flour, three of fine breadcrumbs, three of sugar. Beat an egg, and mix it with three dessertspoonfuls of milk
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