Sponge Cake Pudding

Name: Sponge Cake Pudding
Ingredients: one cup flour; one and one-half teaspoons baking powder; one cup sugar; four eggs; one teaspoon vanilla

From The Pennsylvania German cook book, 1902

Miss Lydia Schiller.

Presented as published in 1902. 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

1536Calories

39 gProtein

301 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1536 kcal

Protein39 g

Carbohydrates301 g

Fiber0 g

Sugars202 g

Total Fat22 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium994 mg

Potassium459 mg

Calcium530 mg

Iron11 mg

Magnesium60 mg

Phosphorus677 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)8.6 mg

Folate295 mcg

Choline588 mg

Caffeine0 mg

Water168 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 16. The excerpt below is the record exactly as published.

SPONGE CAKE PUDDING. One cup flour, one and one-half tea¬ spoons baking powder, one cup sugar, four eggs, teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.