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Cake Pudding
From A year's cookery, 1880
Serves 4
A little jam or wine sauce enhances the pudding.
Presented as published in 1880. 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
97Calories
1 gProtein
7 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein1.4 g
Carbohydrates7.4 g
Fiber0.3 g
Sugars0.8 g
Total Fat6.8 g
Saturated Fat2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol6.4 mg
Sodium72 mg
Potassium18 mg
Calcium32 mg
Iron0.5 mg
Magnesium4 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 55. The excerpt below is the record exactly as published.
Cake Pudding, made of broken bread. A YEARS COOKERY. 63 Luncheon. — Australian Meat is at its best when served cold with pickles. It should be turned out of the tin very carefully, and the dripping that lies on it should be taken away, and will prove a valuable addition to the household stock of dripping to be used in cookery. When the ring dish that is made expressly for Australian meat is not at hand, the meat should be put upon an ordinary dish and garnished with parsley. The jelly should be preserved— it will make excellent gravy ; and in order that there may be no waste the tin should be rinsed with warm water for gravy. Baked Potatoes (May 4th). Cake Pudding. — This pudding is both economical and wholesome, and is generally a favourite with the children. To make it, gather together a number of pieces of broken bread and put them into a bowl. Pour upon them as much boiling water as will cover them, put a plate upon the bowl, and let them soak until soft, then drain away the water. Beat them up with a fork until smooth, and take out any pieces that still remain doughy. Stir into the mass a good lump of dripping, a pinch of salt, a little grated nutmeg, moist sugar to taste, and a few picked and dried currants, or, if these are objected to, sultana raisins may be used
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