Cabinet Pudding

Ingredients

• One quart of milk
• four eggs
• four table-spoonfuls of sugar
• half a teaspoonful of salt
• one table-spoonful of butter
• three pints of stale sponge cake
• one cupful of raisins
• chopped citron
• currants

Method

1. 1

   Beat the eggs, sugar and salt together, and add the milk.

2. 2

   Butter a three-pint pudding mould, sprinkle the sides and bottom with the fruit, and put in a layer of cake.

3. 3

   Again sprinkle in fruit, and put in more cake.

4. 4

   Continue this until all the materials are used.

5. 5

   Gradually pour on the custard.

6. 6

   Let the pudding stand two hours, and steam an hour and a quarter.

7. 7

   Serve with wine or creamy sauce.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 126. The excerpt below is the record exactly as published.

Cabinet Pudding". One quart of milk, four eggs, four table-spoonfuls of sugar, half a teaspoonful of salt, one table-spoonful of butter, three pints of stale sponge cake, one cupful of raisins, chopped citron and currants

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