vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabinet Pudding
From The household gas cookery book, 1900
Serves 1
Presented as published in 1900. 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
669Calories
38 gProtein
60 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories669 kcal
Protein38 g
Carbohydrates60 g
Fiber11 g
Sugars39 g
Total Fat33 g
Saturated Fat15 g
Monounsaturated Fat10 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol628 mg
Sodium538 mg
Potassium1164 mg
Calcium832 mg
Iron4 mg
Magnesium97 mg
Phosphorus862 mg
Zinc4.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D7.7 mcg
Vitamin C155 mg
Vitamin A402 mcg
Vitamin E2.4 mg
Vitamin K3.2 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.5 mg
Folate94 mcg
Choline547 mg
Caffeine0 mg
Water642 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 96. The excerpt below is the record exactly as published.
Cabinet Pudding. — Boil one pint of milk with a piece of lemon-peel, pour it on one ounce of sponge cake, let it soak half an hour, then add three eggs, half an ounce of currants, and very little sugar
Cook this with the app: pantry check, scaling, and the assistant.