vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Dried Cake Pudding

Name: Dried Cake Pudding
Yield: 6 servings
Ingredients: one pint of dried cake; one quart of milk; two beaten eggs; a little salt; one teaspoon vanilla; the stewed prunes

From The Toronto Cook Book, 1915

Serves 6

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

124Calories

7 gProtein

8 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories124 kcal

Protein7.4 g

Carbohydrates7.7 g

Fiber0 g

Sugars8 g

Total Fat6.8 g

Saturated Fat3.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol81 mg

Sodium85 mg

Potassium268 mg

Calcium209 mg

Iron0.3 mg

Magnesium21 mg

Phosphorus197 mg

Zinc0.9 mg

Copper0 mg

Manganese0 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate7.8 mcg

Choline78 mg

Caffeine0 mg

Water156 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 87. The excerpt below is the record exactly as published.

one pint of dried cake in one quart of milk, add two beaten eggs, a little salt, one teaspoon vanilla and the stewed prunes

Cook this with the app: pantry check, scaling, and the assistant.