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Cake Pudding
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
1028Calories
17 gProtein
198 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1028 kcal
Protein17 g
Carbohydrates198 g
Fiber0 g
Sugars100 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol136 mg
Sodium276 mg
Potassium212 mg
Calcium174 mg
Iron7.8 mg
Magnesium38 mg
Phosphorus238 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A178 mcg
Vitamin E0.7 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate213 mcg
Choline77 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 134. The excerpt below is the record exactly as published.
Cake Pudding. Take 1 cup of granulated sugar. 3 tablespoons of melted butter. Cream and add 1 well-beaten eggy 1 cup of rich milk. Stir well, then add 1 pint of flour and 1 heaping teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.