Cabinet Pudding

Ingredients

• 4 doz. macaroons
• 1/2 cup maraschino cherries
• 1 cup pecans
• 1 1/2 cups sugar
• 6 eggs
• 2 tbls. gelatine
• 1/2 cup warm water
• 1 cup grape juice

Method

1. 1

   Beat yolks of eggs and sugar together.

2. 2

   Add gelatine which has been dissolved in warm water and grape juice.

3. 3

   Put in double boiler and cook till thick.

4. 4

   When cool enough add whites of eggs which have been beaten very stiff.

5. 5

   Add crumbled macaroons, cherries and pecans.

6. 6

   Put in a mold, set in refrigerator to congeal.

7. 7

   To serve place on platter and cover with whipped cream and cherries if desired.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 96. The excerpt below is the record exactly as published.

1/2 cup sugar. Boil water, berry juice and sugar together, add butter and enough corn starch to thicken. Mrs. J. B. Rowe. PLUM PUDDING. 1 cup finely chopped beef suet. 1 cup chopped blanched al- 2 cups bread crumbs. monds. 1 cup sugar. V2 cup citron sliced thin. PASTRIES, PUDDINGS AND DUMPLINGS 181 1 cup seeded raisins. 1 t-spoon salt. 1 cup currants. 1 t-spoon cinnamon. 1 cup figs. 1 t-spoon cloves. 4 well beaten eggs. i^ grated nutmeg. 1 cup wine. Flour fruit thoroughly, using part of 1 pint flour. Mix re- mainder as follows ; pour beaten eggs into large bowl, add sugar, spices, salt and wine. Stir in the dredged fruit, chopped nuts, bread crumbs and suet alternately until all are used ; adding last 1 t-spoon of soda dissolved in 1 tbls. of warm water. Then add bal- ance of flour to make fruit stick together. Boil or steam in mold four hours. Mrs. T. J. Hightower, Jr. EASY APPLE PUDDING. 1 pt. flour. 1 tbls. shortening. 3 t-spoons baking powder. 2/3 cup milk. 1 t-spoon salt. Slice enough tender apples to fill pan 3/4 full ; make soft dough, as for biscuit. Spread over apples and bake. When done turn out, apples up, spread with butter and sugar, use your judgment for this amount, return to oven to melt, serve warm with sweet cream. Mrs. W. B. Disbro. KISS PUDDING NO. 2. % cup sugar. 2 tbls. corn starch or flour. 1/^ tbls. butter. 3 eggs. 1 qt. milk. Mix dry ingredients and add yolks of eggs and milk. Put over fire and stir until it is a thick cream. Add butter. Whip whites of eggs with part of sugar for meringue. Put on top and brown lightly in hot oven. Flavor to taste. Mrs. J. A. Sibley. DATE PUDDING NO. 3. 1 cup sugar. 1 cup dates. 3 eggs. 3 tbls. flour. 1 cup chopped nuts. Separate eggs, beat whites until stiff, yolks until frothy. Mix flour and sugar, add to the eggs, then chopped fruits, stir just enough to mix. Bake 45 minutes in slow oven. Mrs. J. B. Rowe. CHRISTMAS PLUM PUDDING (English). 8 oz. moist sugar. 4 oz. flour. 8 oz. finely chopped suet. 4 oz. bread crumbs. 8 oz. sultanas, (cleaned). 2 oz. blanched almonds (shred- 8 oz. seeded raisins, (halved). ed). 8 oz. currants, (washed and 1 lemon, (grated rind), dried). 4 eggs. 182 ATLANTA WOMAN'S CLUB COOK BOOK 1 saltspoon grated nutmeg. I/4. pt. milk. 1/2 t-spoon salt. 1 wineglass brandy. 4 oz. mixed candied peel, shred- ed. Mix all dry ingredients together, stir in the well beaten eggs, milk and brandy. Turn the mixture into two well buttered basins ; steam from 5 to 6 hours. Sufficient for eight or nine persons. Mrs. Rupert E. Hall. CABINET PUDDING. 4 doz. macaroons. 1/2 cup maraschino cherries. 1 cup pecans. II/2 cups sugar. 6 eggs. • 2 tbls. gelatine. 1/2 cup warm water. 1 cup grape juice

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