Cabinet Pudding (No. 1)

Name: Cabinet Pudding (No. 1)
Ingredients: 6 oz. bread crumbs; 1 teaspoonful vanilla essence; ½ lb. Valencia raisins; Some slices of bread; 1 pint of milk; 2 eggs; 2 oz. sugar; A little salt

From Domestic cookery, 1886

Presented as published in 1886. 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

1339Calories

51 gProtein

203 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1339 kcal

Protein51 g

Carbohydrates203 g

Fiber7.7 g

Sugars92 g

Total Fat34 g

Saturated Fat14 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol430 mg

Sodium1573 mg

Potassium1210 mg

Calcium968 mg

Iron10 mg

Magnesium144 mg

Phosphorus971 mg

Zinc5.8 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.4 mg

Vitamin K12 mcg

Vitamin B60.7 mg

Vitamin B124.1 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)12 mg

Folate229 mcg

Choline406 mg

Caffeine0 mg

Water519 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 34. The excerpt below is the record exactly as published.

CABINET PUDDING (No. 1). 6 oz. bread crumbs 1 teaspoonful vanilla essence ^ lb. Valencia raisins Some slices of bread 1 pint of milk 2 eggs 2 oz. sugar A little salt

Cook this with the app: pantry check, scaling, and the assistant.