Cabinet Pudding

Ingredients

• Cream three tablespoons butter
• add four tablespoons sugar
• the yolks of two eggs well beaten
• grated rind one-half lemon
• one tablespoon lemon juice
• Remove the crust from one-half a five-cent loaf
• Add three-fourths cup milk
• one-third cup citron, finely cut
• and whites two eggs, beaten stiff

Method

1. 1

   Cream butter and sugar, add yolks, lemon rind, and juice.

2. 2

   Combine with bread crumbs, milk, citron, and beaten egg whites.

3. 3

   Steam for two and one-half hours.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 65. The excerpt below is the record exactly as published.

CABINET PUDDING. Cream three tablespoons butter, add four tablespoons sugar, the yolks of two eggs well beaten, grated rind one-half lemon, and one tablespoon lemon juice. Re-. move the crust from one-half a five-cent loaf and crumb. Add three-fourths cup milk, one-third cup citron, finely cut, and whites two eggs, beaten stiff

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