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Molasses Sponge Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
438Calories
6 gProtein
55 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein6.5 g
Carbohydrates55 g
Fiber0.2 g
Sugars22 g
Total Fat22 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol33 mg
Sodium354 mg
Potassium515 mg
Calcium97 mg
Iron4 mg
Magnesium84 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate72 mcg
Choline32 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 42. The excerpt below is the record exactly as published.
Molasses Sponge Pudding 2 cupfuls flour Y% cupful molasses 2 teaspoonfuls powdered ginger 1 egg Y% teaspoonful baking soda 1 tablespoonful breadcrumbs ¥% cupful Crisco 34 cupful milk Y% teaspoonful salt
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