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Sponge Pudding
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
971Calories
24 gProtein
204 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories971 kcal
Protein24 g
Carbohydrates204 g
Fiber1.4 g
Sugars102 g
Total Fat9.5 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium819 mg
Potassium346 mg
Calcium473 mg
Iron9.4 mg
Magnesium49 mg
Phosphorus438 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.5 mcg
Vitamin C27 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate241 mcg
Choline223 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 84. The excerpt below is the record exactly as published.
Sponge Pudding Beat to a froth three eggs and one cup sugar; stir into this half a cup of cold water and then two cups flour into which have been mixed three teaspoons baking powder. Flavor with lemon
Cook this with the app: pantry check, scaling, and the assistant.