Sponge Puddings

Name: Sponge Puddings
Ingredients: 2 eggs; 4 ozs. of flour; ozs. of butter; 4 ozs. of sugar; 5 pint of sherry

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

25 gProtein

229 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories1353 kcal

Protein25 g

Carbohydrates229 g

Fiber0 g

Sugars116 g

Total Fat58 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol505 mg

Sodium172 mg

Potassium522 mg

Calcium105 mg

Iron8.8 mg

Magnesium65 mg

Phosphorus352 mg

Zinc2.3 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)8.2 mg

Folate228 mcg

Choline294 mg

Caffeine0 mg

Water268 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 36. The excerpt below is the record exactly as published.

Sponge Puddings. For Four or Six Persons. — 2 eggs; 4 ozs. of flour; ozs. of butter ; 4 ozs. of sugar ; 5 pint of sherry

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