vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Batter Pudding
From The Pattern cook-book, 1890
Serves 2
Serve without delay with a cream sauce.
Presented as published in 1890. 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
611Calories
29 gProtein
72 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein29 g
Carbohydrates72 g
Fiber0 g
Sugars49 g
Total Fat40 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol385 mg
Sodium878 mg
Potassium882 mg
Calcium651 mg
Iron3.1 mg
Magnesium76 mg
Phosphorus678 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.7 mg
Folate85 mcg
Choline307 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 195. The excerpt below is the record exactly as published.
SPONGE BATTER PUDDING. One quart of milk. Three eggs. Three table-spoonfuls of butter. One-half cupful of flour. One-quarter cupful of sugar. One-half tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.