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Cabinet Pudding, Steamed (1)
From Tried favourites cookery book, 1909
Serves 2
Serve with lemon sauce.
Presented as published in 1909. 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
719Calories
24 gProtein
132 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories719 kcal
Protein24 g
Carbohydrates132 g
Fiber7 g
Sugars50 g
Total Fat12 g
Saturated Fat4.4 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol108 mg
Sodium3310 mg
Potassium872 mg
Calcium408 mg
Iron7 mg
Magnesium88 mg
Phosphorus414 mg
Zinc2.7 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1.7 mcg
Vitamin C52 mg
Vitamin A82 mcg
Vitamin E0.7 mg
Vitamin K8.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.8 mg
Folate130 mcg
Choline116 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 105. The excerpt below is the record exactly as published.
Cabinet Pudding:, Steamed (1). Butter a mould, prepa're two cupfuls of bread crumbs, clean and cut up one half cupful raisins and currants ; make a custard by beat- ing 1 egg, 1 cupful of milk, 1 tablespoonful of sugar, 1 half salt- spoonful of sal
Cook this with the app: pantry check, scaling, and the assistant.