Cold Cabinet Pudding

Name: Cold Cabinet Pudding
Ingredients: 6 sponge finger biscuits; 2 oz. ratafias; 2 pint of milk; 0.5 oz. of best gelatine; the yolks of 4 eggs; 2 oz. of dried cherries; two or three pieces of angelica; a gill of cream; 1 teaspoonful of essence of vanilla; 1 tablespoonful of castor sugar

From The official handbook for the National Training School for Cookery, 1891

Best served cold.

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

1370Calories

71 gProtein

107 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories1370 kcal

Protein71 g

Carbohydrates107 g

Fiber1.4 g

Sugars99 g

Total Fat72 g

Saturated Fat36 g

Monounsaturated Fat18 g

Polyunsaturated Fat5 g

Omega-30.2 g

Cholesterol921 mg

Sodium702 mg

Potassium2017 mg

Calcium1377 mg

Iron4.1 mg

Magnesium160 mg

Phosphorus1440 mg

Zinc7 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C11 mg

Vitamin A712 mcg

Vitamin E2.7 mg

Vitamin K4.9 mcg

Vitamin B61 mg

Vitamin B127 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.4 mg

Niacin (B3)1.7 mg

Folate104 mcg

Choline775 mg

Caffeine0 mg

Water1059 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 126. The excerpt below is the record exactly as published.

COLD CABINET PUDDING. Average cost of a " Cold Cabinet Pudding" (one pint mould). INGREDIENTS. s. d. 6 sponge finger biscuits o 3 2 oz. ratafias o 2 2 pint of milk o 1^ \ oz. of best gelatine o i| The yolks of 4 eggs o 4 2 oz. of dried cherries I , Two or three pieces of angeLca j J* J a gill of cream o 3 1 teaspoonful of essence of vanilla i 1 tablespoonful of castor sugar

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