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Cabinet Pudding
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 8
Presented as published in 1901. 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
607Calories
10 gProtein
122 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein9.9 g
Carbohydrates122 g
Fiber0.8 g
Sugars96 g
Total Fat22 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol37 mg
Sodium19 mg
Potassium248 mg
Calcium64 mg
Iron2.1 mg
Magnesium21 mg
Phosphorus87 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C29 mg
Vitamin A12 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate47 mcg
Choline7.3 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 56. The excerpt below is the record exactly as published.
Cabinet Pudding. — Cream together a quarter pound butter and a pound and a half of sugar. Add the beaten 3'olks of five eggs, and a half pound of flour moistened with a cup of milk, alternatel}^ with the whites. Add lasth'^ a half pound seeded and cut raisins, a quarter pound currants, and the juice and grated rind of half a lemon
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