vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabinet Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Use stale lady fingers for best results.
Presented as published in 1913. 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
693Calories
16 gProtein
86 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein16 g
Carbohydrates86 g
Fiber4.5 g
Sugars44 g
Total Fat31 g
Saturated Fat20 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol265 mg
Sodium354 mg
Potassium406 mg
Calcium202 mg
Iron3.1 mg
Magnesium48 mg
Phosphorus338 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C5.8 mg
Vitamin A183 mcg
Vitamin E0.6 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.4 mg
Folate59 mcg
Choline139 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 85. The excerpt below is the record exactly as published.
Cabinet Pudding Coffee *Cabinet Pudding—S8 stale lady fin- gers, 12 macaroons, 3 tablespoons cherries, currants, and citron peel chopped fine, 1 tablespoon sugar, 3 eggs, | pint milk, 2 teaspoons Crisco, and vanilla extract
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