Sponge Pudding
From The Raleigh cook book, 1907
Serve immediately with sauce.
Presented as published in 1907. 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
1353Calories
49 gProtein
221 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1353 kcal
Protein49 g
Carbohydrates221 g
Fiber0 g
Sugars124 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol648 mg
Sodium403 mg
Potassium1113 mg
Calcium710 mg
Iron9.7 mg
Magnesium110 mg
Phosphorus927 mg
Zinc4.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)9.1 mg
Folate271 mcg
Choline528 mg
Caffeine0 mg
Water558 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 23. The excerpt below is the record exactly as published.
Sponge Pudding.—2 cups milk; % cup of sugar; 1 heaping cup of flour; 3 eggs; 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.