Cabinet Pudding
From French dishes for American tables, 1886
Presented as published in 1886. 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
2889Calories
93 gProtein
386 gCarbs
111 gFat
Full nutrition (34 nutrients)
Calories2889 kcal
Protein93 g
Carbohydrates386 g
Fiber11 g
Sugars305 g
Total Fat111 g
Saturated Fat32 g
Monounsaturated Fat49 g
Polyunsaturated Fat20 g
Omega-30.2 g
Cholesterol1982 mg
Sodium1885 mg
Potassium2057 mg
Calcium815 mg
Iron15 mg
Magnesium274 mg
Phosphorus1996 mg
Zinc11 mg
Copper1.4 mg
Manganese2.2 mg
Vitamin D13 mcg
Vitamin C1.5 mg
Vitamin A889 mcg
Vitamin E6.8 mg
Vitamin K25 mcg
Vitamin B61.2 mg
Vitamin B126.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)3.1 mg
Niacin (B3)6.7 mg
Folate324 mcg
Choline1605 mg
Caffeine0 mg
Water651 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 80. The excerpt below is the record exactly as published.
Cabinet Pudding. Soak in milk half a pound of baba (Art. 545), brioche (Art. 594), or sponge cake (Art. 567). Remove the stems and the seeds of two ounces of raisins, chop half an ounce of citron, blanch and chop two ounces of almonds, and 176 FRENCH DISHES. add six ounces of sugar. Mix all together and place in a buttered mold. Stir ten eggs into half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.