vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cold Cabinet Pudding
From Handbook of practical cookery, 1886
Serves 3
Presented as published in 1886. 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
535Calories
38 gProtein
56 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein38 g
Carbohydrates56 g
Fiber0 g
Sugars54 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium501 mg
Potassium620 mg
Calcium451 mg
Iron1.6 mg
Magnesium55 mg
Phosphorus474 mg
Zinc2.3 mg
Copper0.5 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate37 mcg
Choline263 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 110. The excerpt below is the record exactly as published.
Cold Cabinet Pudding.— Six stale sponge-cakes, one gill sherry, one tea-spoonful essence of vanilla, two ounces gela- tine, one quart milk, yolks of four eggs, whites of two eggs, four ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.