vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake Pudding
From The housewife's referee, 1898
Serves 2
Soaking sponge cakes in sherry or raisin wine is optional.
Presented as published in 1898. 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
492Calories
3 gProtein
100 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories492 kcal
Protein3.3 g
Carbohydrates100 g
Fiber0.9 g
Sugars78 g
Total Fat9.3 g
Saturated Fat3.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.4 g
Cholesterol41 mg
Sodium365 mg
Potassium82 mg
Calcium34 mg
Iron1.1 mg
Magnesium8 mg
Phosphorus155 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A9.9 mcg
Vitamin E0.5 mg
Vitamin K7.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate31 mcg
Choline30 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 149. The excerpt below is the record exactly as published.
Sponge Cake Pudding. — Six penny sponge cakes, one packet of Bird's Custard Powder, three ounces of white sugar, some jam, and one pint of new milk
Cook this with the app: pantry check, scaling, and the assistant.