vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge-Cake Pudding
From The economical cook book, 1905
Serves 1
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
443Calories
27 gProtein
41 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein27 g
Carbohydrates41 g
Fiber1.4 g
Sugars27 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium363 mg
Calcium128 mg
Iron4.5 mg
Magnesium31 mg
Phosphorus418 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C27 mg
Vitamin A321 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1 mg
Folate120 mcg
Choline591 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 92. The excerpt below is the record exactly as published.
Sponge-Cake Pudding. Four eggs, their weight in sugar, half their weight in flooTy the grated rind of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.