Mock Cabinet Pudding

Name: Mock Cabinet Pudding
Ingredients: Half a pint of breadcrumbs; A gill of cream; One pint of milk; Sugar; Three eggs

From The Ocklye cookery book, 1909

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

1068Calories

31 gProtein

95 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1068 kcal

Protein31 g

Carbohydrates95 g

Fiber4.3 g

Sugars29 g

Total Fat62 g

Saturated Fat34 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol179 mg

Sodium902 mg

Potassium1030 mg

Calcium844 mg

Iron4.6 mg

Magnesium106 mg

Phosphorus715 mg

Zinc3.7 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K9.1 mcg

Vitamin B60.4 mg

Vitamin B123 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)6.9 mg

Folate101 mcg

Choline101 mg

Caffeine0 mg

Water504 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 31. The excerpt below is the record exactly as published.

MOCK CABINET PUDDINQ Ingredients Half a pint of breadcrumbs. A gill of cream. One pint of milk. Almonds and raisins. Sugar. Wine sauce. Three eggs

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