Cabinet Pudding
From English and French cookery, 1890
Presented as published in 1890. 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
3515Calories
27 gProtein
362 gCarbs
233 gFat
Full nutrition (34 nutrients)
Calories3515 kcal
Protein27 g
Carbohydrates362 g
Fiber8.5 g
Sugars336 g
Total Fat233 g
Saturated Fat141 g
Monounsaturated Fat67 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol952 mg
Sodium290 mg
Potassium1926 mg
Calcium484 mg
Iron5.2 mg
Magnesium110 mg
Phosphorus636 mg
Zinc3 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D4.3 mcg
Vitamin C4.4 mg
Vitamin A2046 mcg
Vitamin E7.4 mg
Vitamin K25 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1.8 mg
Folate56 mcg
Choline406 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 70. The excerpt below is the record exactly as published.
Cabinet Pudding. — Butter a cup or basin ; fill it with layers of raisins, bread and butter without crust, sugar, and a little grated nut- meg. Pour over a pint of milk mixed with 2 well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.