vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cabinet Pudding, Sauce for
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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
388Calories
3 gProtein
6 gCarbs
31 gFat
Full nutrition (35 nutrients)
Calories388 kcal
Protein2.6 g
Carbohydrates5.8 g
Fiber0.5 g
Sugars4.7 g
Total Fat31 g
Saturated Fat19 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol139 mg
Sodium28 mg
Potassium55 mg
Calcium22 mg
Iron0.4 mg
Magnesium4.1 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C8.8 mg
Vitamin A272 mcg
Vitamin E1 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate11 mcg
Choline57 mg
Caffeine0 mg
Alcohol12 g
Water58 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 29. The excerpt below is the record exactly as published.
CABINET PUDDING, Sauce for. — Put into a saucepan half a pint of melted butter, stir in the yolks of two eggs, and add a glassful of brandy, the juice of a lemon, and sufficient sugar to sweeten it
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