Cabinet Pudding
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
1856Calories
60 gProtein
255 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1856 kcal
Protein60 g
Carbohydrates255 g
Fiber6.5 g
Sugars182 g
Total Fat69 g
Saturated Fat29 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.9 g
Omega-30.2 g
Cholesterol925 mg
Sodium1652 mg
Potassium2238 mg
Calcium1124 mg
Iron8.3 mg
Magnesium163 mg
Phosphorus1647 mg
Zinc7.4 mg
Copper0.7 mg
Manganese1 mg
Vitamin D11 mcg
Vitamin C2.4 mg
Vitamin A565 mcg
Vitamin E4 mg
Vitamin K26 mcg
Vitamin B61 mg
Vitamin B126.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.4 mg
Niacin (B3)5.2 mg
Folate185 mcg
Choline814 mg
Caffeine0 mg
Water856 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 45. The excerpt below is the record exactly as published.
Cabinet Pudding. — y pound stale sponge cake, y cup raisins, y can peaches, 4 eggs, 1 y pints milk
Cook this with the app: pantry check, scaling, and the assistant.