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Gipsy Pudding
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
41Calories
0 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0.2 g
Carbohydrates8.3 g
Fiber0.1 g
Sugars5.4 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.6 mg
Sodium31 mg
Potassium9.3 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus13 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline3 mg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 85. The excerpt below is the record exactly as published.
GIPSY PUDDING-. L. Osgood. Cut stale sponge cake into thin slices
Cook this with the app: pantry check, scaling, and the assistant.