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Sphynx Pudding
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
629Calories
5 gProtein
91 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein5.4 g
Carbohydrates91 g
Fiber1.9 g
Sugars57 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium36 mg
Potassium1013 mg
Calcium121 mg
Iron4.6 mg
Magnesium129 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A135 mcg
Vitamin E0.7 mg
Vitamin K4.4 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate59 mcg
Choline14 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 112. The excerpt below is the record exactly as published.
SPHYNX PUDDING. Mrs. Ella E. Bagnall. 1628 Griffith avenue, Los Angeles.— One cup each of grated carrot, grated potato, chopped suet, raisins, currants, molasses; one- half cup sugar two cups flour, two teaspoonfuls soda
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