Cabinet Pudding

Ingredients

• a pint of milk
• the yolks of two eggs
• the white of one egg
• Sweeten to taste
• flavour with vanilla or almond

Method

1. 1

   Butter a mold and decorate it.

2. 2

   Break biscuits and ratafias into pieces and place in the mold.

3. 3

   Pour in a custard made from milk, eggs, sugar, and flavoring.

4. 4

   Cover with buttered paper and steam until firm.

5. 5

   Serve warm or cold with sauce.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 202. The excerpt below is the record exactly as published.

Cabinet Pudding. Cheese. Tea. Brown and White Bread and Butter. Strawberry Jam. Cake. Supper. Pressed Beef. Salad. Cherry G&teau. Cheese. 254 A YEAR'S COOKERY , when young and freshly shelled. Put plenty of water with a pinch of salt into a saucepan. When it is quite boiling put in the shelled peas and let them boil till almost tender. If liked, two or three sprigs of mint can be boiled with them. The lid must not on any account be placed on the saucepan. The peas will be done enough in from fifteen to twenty minutes, according to their age and size. It is best to try them now and then, as if boiled till they break they will be spoilt. Drain them well, and put them into a shallow pan with a slice of butter the size of a walnut for a tureen full of peas. Sprinkle a tea-spoonful of white sugar and a pinch of salt over them, and shake them over the fire to coat them with the butter. Turn into a tureen and serve. If the peas are old, or have been long gathered, a very small pinch of carbonate of soda may be put into the water in which they are boiled ; but this is not necessary, and is better to be omitted when the peas are young and freshly shelled. Potatoes (April 12th.) Cabinet Pudding. — Choose a pint mould, or if a larger pudding is required, increase the quantities of the ingredients proportionately to the size. Butter the mould and ornament it inside according to taste. Angelica cut into strips, preserved cherries and pistachio kernels make a very pretty garnish for sweet dishes of all kinds, the dark green of the angelica and the lighter green of the pistachios contrasting very effectively with the bright colour of the cherries. These ingredients are generally avoided because they are regarded as. expensive. If carefully used, however, it would be found that half a pound of each would suffice for the moderate requirements of a family for five or six months. The cherries and pistachios must be kept separate in covered jars, and the angelica must be kept in a cool place excluded from the air. The pistachios before being used must be blanched as almonds are, that is, they must be put into a saucepan with the cold water and heated gently till on the point of boiling, when the skins can be easily slipped off, leaving the beautiful green kernel exposed to view. Half a dozen kernels, half an inch of angelica, and a dozen cherries, would make a plain pudding or blancmange look quite a superior dish. Break the biscuits and ratafias into moderate-sized pieces. After ornamenting the buttered mould put in the biscuit, carefully, not to disturb the ornamentation, and pour gently in a custard made of two-tliirds of a pint of milk, the yolks of two, and the white of one, egg. Sweeten to taste and flavour with vanilla or almond

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