vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cake Pudding
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Henry T. Lane, Maywood, IL.
Presented as published in 1912. 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
804Calories
16 gProtein
142 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories804 kcal
Protein16 g
Carbohydrates142 g
Fiber1.6 g
Sugars131 g
Total Fat21 g
Saturated Fat8.5 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol215 mg
Sodium331 mg
Potassium525 mg
Calcium387 mg
Iron2.7 mg
Magnesium53 mg
Phosphorus389 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C1 mg
Vitamin A158 mcg
Vitamin E1.2 mg
Vitamin K5.5 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate37 mcg
Choline201 mg
Caffeine3 mg
Water262 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 362. The excerpt below is the record exactly as published.
CAKE PUDDING.— Take 4 or 5 pieces of cake to a pt. of milk; soak up the cake in the milk; add 2 beaten eggs, 1 cup sugar, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.