Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful tapioca
- 1 quart cold water over night
- 1 cupful sugar
- 1-1/2 pints milk
- half pound of stale sponge cake
- 1/2 cup of raisins
- 1-1/2 pints of milk
- 4 eggs
- two layers of the remainder of the cake
Directions
One cupful tapioca, soaked in 1 quart cold water over night, 1 cupful sugar, 1-1/2 pints milk, and 4 eggs.
CABINET PUDDING, 1.
Half pound of stale sponge cake, 1/2 cup of raisins, 1/2 can of peaches, 4 eggs, and 1-1/2 pints of milk. Butter a plain oval mould; lay in some of the stale cake, 1/3 of the raisins, stoned, 1/3 of the peaches; make two layers of the remainder of the cake, raisins, and peaches; cover with a very thin slice of bread, then pour over the milk, beaten with eggs and sugar; set in a sauce pan with boiling water, to reach two-thirds up the side of the mould; steam it 3/4 of an hour, and turn out carefully on a dish. Serve with peach sauce.