vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Steamed Raisin Cabinet Pudding
From The Swedish, French, American cook book, 1918
Serves 10
Serve with foam sauce or any kind of a wine sauce.
Presented as published in 1918. 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
542Calories
12 gProtein
77 gCarbs
23 gFat
Full nutrition (35 nutrients)
Calories542 kcal
Protein12 g
Carbohydrates77 g
Fiber6.8 g
Sugars55 g
Total Fat23 g
Saturated Fat3.6 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol54 mg
Sodium196 mg
Potassium668 mg
Calcium166 mg
Iron2.8 mg
Magnesium117 mg
Phosphorus320 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C1.1 mg
Vitamin A26 mcg
Vitamin E9.3 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.2 mg
Folate35 mcg
Choline70 mg
Caffeine0 mg
Alcohol1.4 g
Water47 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 553. The excerpt below is the record exactly as published.
Steamed Raisin Cabinet Pudding Pouding aux Raisins secs, cuit a la vapeur Three-quarters pound stale sponge cake, one pound raisins, half cup chopped almonds, ten bitter almonds, two eggs, three tablespoons brandy, nutmeg to taste, one cup milk, half cup sugar, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.