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Cabinet Pudding, Plain
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
664Calories
29 gProtein
87 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein29 g
Carbohydrates87 g
Fiber3 g
Sugars41 g
Total Fat20 g
Saturated Fat9 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat3.5 g
Omega-30.3 g
Cholesterol287 mg
Sodium700 mg
Potassium826 mg
Calcium659 mg
Iron4.8 mg
Magnesium80 mg
Phosphorus589 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4.5 mcg
Vitamin C0.4 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)5.3 mg
Folate32 mcg
Choline256 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 176. The excerpt below is the record exactly as published.
Cabinet Pudding, Plain. INGREDIENTS. — Ten or twelve thin slices of bread, two pints of milk, four eggs, two tablespoonfuls of sugar, four tablespoon- fuls of raisins, a few drops of almond essence
Cook this with the app: pantry check, scaling, and the assistant.