Temperance Iced Cabinet Pudding for Summer
From La cuisine creole, 1885
A most exquisite dessert when well made.
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
885Calories
21 gProtein
139 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories885 kcal
Protein21 g
Carbohydrates139 g
Fiber0 g
Sugars139 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol426 mg
Sodium204 mg
Potassium794 mg
Calcium646 mg
Iron1 mg
Magnesium62 mg
Phosphorus626 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate50 mcg
Choline366 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 80. The excerpt below is the record exactly as published.
TEMPERANCE ICED CABINET PUDDING FOR SUMMER. This is usually made in oval tin moulds, with a tight- fitting cover. Small moulds are the best. Cut some sponge cake about half an ineh thick; shape it nearly to the mould; dilute a tablespounful of any favorite ex tract, and pour it on to the cake. Then commence to fin up the mould in layers of currants, seedless raisins, sliced citron, and chopped almonds, then a layer of cake, until it is fuU. Make ready a custard of one pint of milk, the yolks of two eggs, a quarter of à pound of sugar, and half a teaspoonful of extract of lemon, rose, or almonds
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Cook this with the app: pantry check, scaling, and the assistant.