vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabinet Pudding
From Original White House Cookbook, 1887
Serves 3
Serve with wine sauce or custard.
Presented as published in 1887. 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
523Calories
21 gProtein
60 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein21 g
Carbohydrates60 g
Fiber2.2 g
Sugars47 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol306 mg
Sodium232 mg
Potassium1061 mg
Calcium490 mg
Iron2.6 mg
Magnesium73 mg
Phosphorus532 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.5 mcg
Vitamin C69 mg
Vitamin A276 mcg
Vitamin E1.5 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate34 mcg
Choline261 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 256. The excerpt below is the record exactly as published.
CABINET PUDDING. Butter well the inside of a pudding-mold. Have ready a cupful of chopped citron, raisins and currants. Sprinkle some of this fruit on the bottom of the mold, then slices of stale sponge cake ; shake over this some spices, cinnamon, cloves and nutmeg, then fruit again and cake, until the mold is nearly full. Make a custard of a quart of milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter
Cook this with the app: pantry check, scaling, and the assistant.