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Cabinet Pudding
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
618Calories
30 gProtein
50 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein30 g
Carbohydrates50 g
Fiber1.1 g
Sugars18 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol582 mg
Sodium718 mg
Potassium578 mg
Calcium485 mg
Iron4.8 mg
Magnesium54 mg
Phosphorus605 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.8 mcg
Vitamin C0.4 mg
Vitamin A298 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.5 mg
Folate116 mcg
Choline474 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 176. The excerpt below is the record exactly as published.
Cabinet Pudding. INGREDIENTS. — Stale sponge cakes or Savoy biscuits, one and a half pints of milk, eight yolks and four whites of eggs, twelve or sixteen ratafia biscuits, two tablespoonfuls of castor sugar, a few drops of vanilla, a few cherries, and a little angelica
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