Sponge Pudding
From Delicate dishes, 1896
Delicious with creamy sauce.
Presented as published in 1896. 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
893Calories
35 gProtein
119 gCarbs
54 gFat
Full nutrition (30 nutrients)
Calories893 kcal
Protein35 g
Carbohydrates119 g
Sugars97 g
Total Fat54 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol180 mg
Sodium374 mg
Potassium1511 mg
Calcium1209 mg
Iron1.8 mg
Magnesium125 mg
Phosphorus1023 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.1 mg
Folate50 mcg
Choline174 mg
Water867 g
As published
This recipe was extracted from Delicate dishes (1896), page 37. The excerpt below is the record exactly as published.
SPONGE PUDDING. Mix thoroughly 2 table spoonfuls of butter, 4 of sugar, and 4 rounding table spoonfuls of sifted flour. Wet this VA'r'NSSES YflLENTINE & GOMPflNY. Coacb and Car Varnishes and Colors. 104 DESSERTS. with a part of a quart of milk
Cook this with the app: pantry check, scaling, and the assistant.