vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Pudding
From Kentucky receipt book, 1903
Serves 2
For filling, make custard with milk, eggs, and sugar, pour over cakes, top with whipped cream.
Presented as published in 1903. 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
769Calories
17 gProtein
159 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories769 kcal
Protein17 g
Carbohydrates159 g
Fiber0.7 g
Sugars101 g
Total Fat8.7 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium478 mg
Potassium207 mg
Calcium223 mg
Iron9.1 mg
Magnesium30 mg
Phosphorus273 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.3 mg
Folate152 mcg
Choline222 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 135. The excerpt below is the record exactly as published.
Sponge Pudding. One coffee cup granulated sugar, 1 cup flour, 3 eggs, 1 teaspoon baking powder, % teacup boiling water
Cook this with the app: pantry check, scaling, and the assistant.