vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rich Cabinet Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Presented as published in 1899. 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
513Calories
15 gProtein
91 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein15 g
Carbohydrates91 g
Fiber7.2 g
Sugars78 g
Total Fat13 g
Saturated Fat5.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol271 mg
Sodium201 mg
Potassium510 mg
Calcium339 mg
Iron2.1 mg
Magnesium43 mg
Phosphorus331 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.9 mcg
Vitamin C120 mg
Vitamin A163 mcg
Vitamin E1.2 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate43 mcg
Choline234 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 87. The excerpt below is the record exactly as published.
EIOH CABINET PUDDING. 1 handful of stoned raisins 4 eggs ^ cupful currants 1 pt. milk 2 pieces of lemon peel Sugar and nutmeg Sponge cake
Cook this with the app: pantry check, scaling, and the assistant.