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Sponge-Cake Pudding
From The Institute cook book, 1913
Serves 1
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
503Calories
29 gProtein
55 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein29 g
Carbohydrates55 g
Fiber2.8 g
Sugars28 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium449 mg
Calcium143 mg
Iron5.5 mg
Magnesium39 mg
Phosphorus439 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.9 mg
Folate145 mcg
Choline593 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 85. The excerpt below is the record exactly as published.
SPONGE-CAKE PUDDING 4 eggs Vi weight in flour Equal weight in sugar Grated rind of 1/2 lemon
Cook this with the app: pantry check, scaling, and the assistant.