vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Pudding
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
762Calories
31 gProtein
118 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein31 g
Carbohydrates118 g
Fiber0 g
Sugars46 g
Total Fat19 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium237 mg
Potassium632 mg
Calcium374 mg
Iron7.1 mg
Magnesium66 mg
Phosphorus546 mg
Zinc3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.7 mg
Folate197 mcg
Choline337 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 50. The excerpt below is the record exactly as published.
SPONGE PUDDING Milk, 2 cups. Flour, l^ cup. Sugar, 1-3 cup. Eggs, 4.
Cook this with the app: pantry check, scaling, and the assistant.