vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabinet Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Curacoa is better than brandy, and Madeira is better than sherry.
Presented as published in 1898. 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
626Calories
9 gProtein
106 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein9.4 g
Carbohydrates106 g
Fiber2.4 g
Sugars85 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Cholesterol131 mg
Sodium428 mg
Potassium577 mg
Calcium193 mg
Iron1.6 mg
Magnesium40 mg
Phosphorus253 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A191 mcg
Vitamin E0.6 mg
Vitamin K7.7 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline26 mg
Caffeine0 mg
Alcohol9.3 g
Water176 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 334. The excerpt below is the record exactly as published.
Cabinet Pudding-. — (j Family Recipe.) — Take a tin mould five inches deep, and wider at the top than at the, bottom. Let the inside be covered with butter, and then arrange dried cherries (or picked raisins) on it. Pill the mould three parts full with sponge cakes cut in pieces and ratafia cakes inter- mixed. Moisten them with a gill of brandy and the same of sherry. (Curacoa is better than brandy, and Madeira is better than sherry for this.) Just before the mould is ready for the stewpan pour in a sufficient quantity of cold custard to fill up all the spaces between the cakes. Cover the mould with a buttered white paper, put it in a stewpan of boiling water, and let it simmer for one hour. You will want five sponge cakes, a quarter of a pound of ratafia cakes, three-quarters of a pound of dried cherries, and one pint of custard
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Cook this with the app: pantry check, scaling, and the assistant.