Baked Cabinet Pudding
From Cooking for profit, 1886
Serves 2
Costs twenty-nine cents for four pints without frosting or sauce.
Presented as published in 1886. 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
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 297. The excerpt below is the record exactly as published.
Baked Cabinet Pudding. It is made with slices of cake and citron in small slips; custard poured over and baked, and then frosted on top like lemon pie. Take slices of cake of any sort, but sponge cake is the best, and enough to half fill a three-quart pudding pan. Place one layer of cake in the pan and drop in bits of butter and shreds of citron, another layer on that and butter and citron again. Mix three eggs in four cups of milk — no sugar needed — and flavor with grated lemon rind and juice. Pour it over the cake in the pan, cover with a sheet of buttered paper, bake about half an hour. Frost over with four whites whipped up firm, and four tablespoons sugar
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