vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabinet Pudding
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
614Calories
26 gProtein
40 gCarbs
39 gFat
Full nutrition (30 nutrients)
Calories614 kcal
Protein26 g
Carbohydrates40 g
Sugars40 g
Total Fat39 g
Saturated Fat5.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium116 mg
Potassium457 mg
Calcium375 mg
Iron0 mg
Magnesium36 mg
Phosphorus308 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.9 mcg
Vitamin A97 mcg
Vitamin E5.8 mg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline54 mg
Water320 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 107. The excerpt below is the record exactly as published.
Cabinet Pudding. Ornament the bottoms of a buttered mould with raisins and citron. Cover them w^ith slices of stale cake, then the fruit again, and repeat until the mould is two-thirds full. Make a custard with two and one-half cups of milk, yolks of four eggs and four tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.