Cabinet Pudding

Name: Cabinet Pudding
Ingredients: ^ c. fruit (currants, raisins, citron peel); 2 c. milk; 2 to 4 tb. sugar; 1^ T. salt; 2 eggs; Stale cake

From Canadian cook book, 1924

Presented as published in 1924. 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

1051Calories

33 gProtein

127 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories1051 kcal

Protein33 g

Carbohydrates127 g

Fiber4.2 g

Sugars98 g

Total Fat46 g

Saturated Fat19 g

Monounsaturated Fat18 g

Polyunsaturated Fat4.8 g

Omega-30.3 g

Cholesterol430 mg

Sodium11259 mg

Potassium1101 mg

Calcium813 mg

Iron6.5 mg

Magnesium117 mg

Phosphorus803 mg

Zinc4.7 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D6.7 mcg

Vitamin C2.5 mg

Vitamin A317 mcg

Vitamin E2.7 mg

Vitamin K14 mcg

Vitamin B60.7 mg

Vitamin B123.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.8 mg

Folate81 mcg

Choline408 mg

Caffeine7.8 mg

Water530 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 78. The excerpt below is the record exactly as published.

CABINET PUDDING. ^ c. fruit (currants, raisins, citron peel). 2 c. milk. 2 to 4 tb. sugar. 1^ T. salt. 2 eggs. Stale cake

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