Cabinet Pudding (No. 2)
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
1417Calories
51 gProtein
153 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories1417 kcal
Protein51 g
Carbohydrates153 g
Fiber3.4 g
Sugars57 g
Total Fat67 g
Saturated Fat24 g
Monounsaturated Fat25 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol623 mg
Sodium1714 mg
Potassium1213 mg
Calcium1217 mg
Iron9.2 mg
Magnesium117 mg
Phosphorus1161 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D7.7 mcg
Vitamin C0.5 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.1 mg
Niacin (B3)7.3 mg
Folate209 mcg
Choline528 mg
Caffeine0 mg
Water609 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. 2). ^ lb. Savoy biscuits 1 pint milk A little ratafia essence 1 oz. castor sugar Some candied cherries, angelica or pistachio nuts 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.