Cabinet Pudding

Ingredients

• Beat the yolks and whites of three eggs
• a quarter of a pint of milk
• two ounces of coffee-sugar
• the third of a small nutmeg grated
• four ounces of flour
• seven ounces of beef suet
• three ounces of bread crumbs
• a pound of raisins
• a little grated lemon peel

Method

1. 1

   Beat yolks and whites separately, mix with milk, sugar, nutmeg, flour, suet, and bread crumbs.

2. 2

   Pour into a buttered mold, tie tightly, and boil for three hours.

3. 3

   Optionally add raisins and lemon peel.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 86. The excerpt below is the record exactly as published.

Cabinet Pudding. Beat the yolks and whites of three eggs separately, add to the yolks a quarter of a pint of milk, stir these well together ; add two ouncejs of coffiee-sugar and the third of a small nutmeg 182 OOOKEB T FROM EXPERIENCE. gntedj ihen stir in four ounces of flour and beat to a smoodi batter ; by degrees stir in seven ounoes of beef suet, mineed ai fine as possible, and three ounces of bread crumbs ; mix all well together at least half an hour before you put the pudding in the pot ; pour into an earthenware pudding-mould, which you have well buttered ; tie a pudding-cloth over it very tightly, put it into a pot of boiling water and boil three hours. If you please, you may add to this a pound of raisins, stoned and out in half, and a little grated lemon peel

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