Sponge Pudding

Name: Sponge Pudding
Ingredients: Two heaping tablespoonfuls of flour; two even teaspoonfuls of sugar; one pint of milk; one tablespoonful of butter; yolks of six eggs; the beaten whites of six eggs

From The National home cook book, 1900

This recipe serves eight people.

Presented as published in 1900. 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

1305Calories

93 gProtein

64 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories1305 kcal

Protein93 g

Carbohydrates64 g

Fiber0 g

Sugars51 g

Total Fat84 g

Saturated Fat28 g

Monounsaturated Fat25 g

Polyunsaturated Fat12 g

Omega-30.3 g

Cholesterol2322 mg

Sodium1039 mg

Potassium1583 mg

Calcium941 mg

Iron11 mg

Magnesium134 mg

Phosphorus1700 mg

Zinc9.9 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A1116 mcg

Vitamin E6.5 mg

Vitamin K1.8 mcg

Vitamin B61.3 mg

Vitamin B128 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.5 mg

Niacin (B3)2 mg

Folate307 mcg

Choline1851 mg

Caffeine0 mg

Water890 g

As published

This recipe was extracted from The National home cook book (1900), page 68. The excerpt below is the record exactly as published.

Two heaping tablespoonfuls of flour, two even lespoonfuls of sugar; one pint of milk, one tablespoonful of butter, rub smooth and cook to a boiling point. Add yolks of six eggs and then the beaten ‘whites of six eggs

Cook this with the app: pantry check, scaling, and the assistant.