vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Cabinet Pudding
From The Times cook book, no. 2, 1905
Serves 2
Serve with whipped cream.
Presented as published in 1905. 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
961Calories
42 gProtein
69 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories961 kcal
Protein42 g
Carbohydrates69 g
Fiber8 g
Sugars54 g
Total Fat51 g
Saturated Fat8.7 g
Monounsaturated Fat28 g
Polyunsaturated Fat12 g
Omega-30.1 g
Cholesterol744 mg
Sodium293 mg
Potassium746 mg
Calcium287 mg
Iron5.9 mg
Magnesium198 mg
Phosphorus705 mg
Zinc4.6 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E18 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)2.5 mg
Folate123 mcg
Choline623 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 105. The excerpt below is the record exactly as published.
CABINET PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— COOKING AND OTHER RECIPES. 63 One glass claret, eight eggs, one tablespoon of gelatine dissolved in water, half cup granu- lated sugar, one cup chopped almonds
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