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Cold Cabinet Pudding

Name: Cold Cabinet Pudding
Yield: 5 servings
Ingredients: 3 pints of rich milk; 12 yolks; 8 ozs. sugar; 2 ozs. gelatin; 8 ozs. sultanas; 6 ozs. currants; 2 ozs. cherries; 2 ozs. pineapple; a little mace; the grated rind of one lemon

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 5

Presented as published in 1907. 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

521Calories

19 gProtein

93 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories521 kcal

Protein19 g

Carbohydrates93 g

Fiber2.2 g

Sugars78 g

Total Fat11 g

Saturated Fat4 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol441 mg

Sodium54 mg

Potassium561 mg

Calcium115 mg

Iron2.4 mg

Magnesium33 mg

Phosphorus236 mg

Zinc1.3 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D2.2 mcg

Vitamin C80 mg

Vitamin A160 mcg

Vitamin E1.5 mg

Vitamin K2 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.7 mg

Folate69 mcg

Choline346 mg

Caffeine0 mg

Water94 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 74. The excerpt below is the record exactly as published.

COLD CABINET PUDDING. 3 pints of rich milk, 12 yolks, 8 ozs. sugar, 2 ozs. gelatin, 8 ozs. sultanas, 6 ozs. currants, 2 ozs. cherries, 2 ozs. pineapple, a little mace, the grated rind of one lemon

Cook this with the app: pantry check, scaling, and the assistant.