Steamed Cabinet Pudding

Name: Steamed Cabinet Pudding
Ingredients: Butter a pudding mould; layers of sponge cake; six yolks of eggs; a pint of milk or cream; six ounces of sugar; a glass of brandy; the grated rind of a lemon

From La cuisine creole, 1885

A rich and satisfying dessert.

Presented as published in 1885. 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

3298Calories

49 gProtein

199 gCarbs

203 gFat

Full nutrition (35 nutrients)

Calories3298 kcal

Protein49 g

Carbohydrates199 g

Fiber2.8 g

Sugars173 g

Total Fat203 g

Saturated Fat109 g

Monounsaturated Fat47 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1618 mg

Sodium532 mg

Potassium1032 mg

Calcium494 mg

Iron6 mg

Magnesium74 mg

Phosphorus897 mg

Zinc5.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D6 mcg

Vitamin C53 mg

Vitamin A481 mcg

Vitamin E3.3 mg

Vitamin K13 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.7 mg

Folate152 mcg

Choline887 mg

Caffeine0 mg

Alcohol74 g

Water749 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 71. The excerpt below is the record exactly as published.

STBAMED CABINET PUDDING, VERY FINE. Butter a pudding mould, and Une it with brioche, or any kind of cold sweet roU, or Sally Lunn, that has been lef t over. Fill the mould with layers of sponge cake, or maccaroons, altemately with currants, or seedless raisins, chopped citron, or other dried fruit ; then make a boiled custard of six yolks of ^gs ( for a moderate size mould), a pint of milk or cream, six ounces of sugar, a glass of brandy, and the grated rind of a lemon

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