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Cabinet Pudding
From Vegetarian Cook Book, 1904
Serves 4
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
803Calories
13 gProtein
138 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories803 kcal
Protein13 g
Carbohydrates138 g
Fiber4.1 g
Sugars94 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol169 mg
Sodium3155 mg
Potassium570 mg
Calcium236 mg
Iron3.1 mg
Magnesium53 mg
Phosphorus460 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D1.8 mcg
Vitamin C26 mg
Vitamin A88 mcg
Vitamin E1.3 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.5 mg
Folate67 mcg
Choline148 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 46. The excerpt below is the record exactly as published.
CABINET PUDDING Candied citron, % cup. Seedless raisins, % cup. Currants, % cup. Nutmeg. Stale sponge cake, 1 quart. Milk, 2 cups. Eggs, 2. Butter, melted, 1 tablespoon. Salt.
Cook this with the app: pantry check, scaling, and the assistant.