Cabinet Pudding
From A Little Cook-Book for a Little Girl, 1905
This pudding is to be eaten hot, with any sauce you like, such as Foamy Sauce.
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
608Calories
24 gProtein
61 gCarbs
30 gFat
Full nutrition (30 nutrients)
Calories608 kcal
Protein24 g
Carbohydrates61 g
Sugars61 g
Total Fat30 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium732 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E3.1 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Water456 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 32. The excerpt below is the record exactly as published.
Cabinet Pudding 1 pint of milk. Yolks of three eggs. 3 tablespoonfuls of sugar. 1 saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.