Cabinet Pudding

Name: Cabinet Pudding
Ingredients: 1 pint of milk; J cup raisins, chopped citron, currants.; 2 tablespoonfuls of sugar; i tablespoonful of butter; 2 eggs; 1J pints stale sponge cake

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

2415Calories

36 gProtein

448 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories2415 kcal

Protein36 g

Carbohydrates448 g

Fiber12 g

Sugars318 g

Total Fat72 g

Saturated Fat25 g

Monounsaturated Fat23 g

Polyunsaturated Fat7.9 g

Omega-30.1 g

Cholesterol250 mg

Sodium2071 mg

Potassium2419 mg

Calcium813 mg

Iron8.7 mg

Magnesium158 mg

Phosphorus1402 mg

Zinc5.1 mg

Copper1.1 mg

Manganese1.7 mg

Vitamin D5.1 mcg

Vitamin C4.7 mg

Vitamin A175 mcg

Vitamin E2.9 mg

Vitamin K44 mcg

Vitamin B60.6 mg

Vitamin B123.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8 mg

Folate158 mcg

Choline255 mg

Caffeine0 mg

Water538 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 24. The excerpt below is the record exactly as published.

CABINET PUDDING. 1 pint of milk. J cup raisins, chopped citron, 2 tablespoonfuls of sugar. currants. i tablespoonful of butter. J teaspoonful of salt. 2 eggs. 1J pints stale sponge cake

Cook this with the app: pantry check, scaling, and the assistant.