Sponge Pudding
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
817Calories
51 gProtein
51 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories817 kcal
Protein51 g
Carbohydrates51 g
Fiber0 g
Sugars47 g
Total Fat46 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat4 g
Omega-30.2 g
Cholesterol675 mg
Sodium584 mg
Potassium1759 mg
Calcium1298 mg
Iron3.1 mg
Magnesium141 mg
Phosphorus1298 mg
Zinc6.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C51 mg
Vitamin A555 mcg
Vitamin E2.3 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.2 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water996 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 18. The excerpt below is the record exactly as published.
SPONGE PUDDING. One small stale sponge cake, one coffeecup seeded raisins, one-quarter cup currants, one quart milk, three eggs
Cook this with the app: pantry check, scaling, and the assistant.