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Cup Cake Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
764Calories
21 gProtein
154 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories764 kcal
Protein21 g
Carbohydrates154 g
Fiber0 g
Sugars56 g
Total Fat14 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol123 mg
Sodium1139 mg
Potassium391 mg
Calcium450 mg
Iron8 mg
Magnesium52 mg
Phosphorus406 mg
Zinc1.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.6 mg
Folate212 mcg
Choline95 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 83. The excerpt below is the record exactly as published.
Cup Cake Pudding Mix two teaspoons baking powder and half a teaspoon salt with two cups flour. Cream one tablespoon butter with half a cup of sugar; add one egg, well beaten, and one cup milk
Cook this with the app: pantry check, scaling, and the assistant.