Cabinet Pudding
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve with wine or creamy sauce.
Presented as published in 1902. 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
4550Calories
90 gProtein
746 gCarbs
152 gFat
Full nutrition (34 nutrients)
Calories4550 kcal
Protein90 g
Carbohydrates746 g
Fiber16 g
Sugars512 g
Total Fat152 g
Saturated Fat57 g
Monounsaturated Fat52 g
Polyunsaturated Fat19 g
Omega-30.2 g
Cholesterol1213 mg
Sodium5542 mg
Potassium3704 mg
Calcium1619 mg
Iron18 mg
Magnesium271 mg
Phosphorus3013 mg
Zinc12 mg
Copper1.8 mg
Manganese3 mg
Vitamin D14 mcg
Vitamin C5.1 mg
Vitamin A671 mcg
Vitamin E7.7 mg
Vitamin K83 mcg
Vitamin B61.3 mg
Vitamin B128.5 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)3.8 mg
Niacin (B3)15 mg
Folate400 mcg
Choline1078 mg
Caffeine0 mg
Water1196 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 71. The excerpt below is the record exactly as published.
CABINET PUDDING. One quart of milk, four eggs, four tablespoonfols of sugar, half a teaspoonful of salt, one tablespoonful of but- ter, three pints of stale sponge cake, one cupful of raisins, chopped citron and currants
Cook this with the app: pantry check, scaling, and the assistant.