Cabinet Pudding

Ingredients

• 6 eggs
• 6 tablespoons sugar
• 10 cocoanut macaroons
• 1 pint of cherries
• 2 tablespoons Knox gelatine
• 1 cup of pecan meats
• 1/3 cup of sweet milk
• 1/4 cup of wine

Method

1. 1

   Take the yolks of eggs, the milk, sugar and juice from cherries and make a custard in double boiler.

2. 2

   Soak gelatine in a cup of water and add to custard.

3. 3

   Then add the stiffly beaten whites of the eggs, the crumbled macaroons, chopped nut meats and the cherries, cut fine.

4. 4

   Mix all well and set aside to harden.

5. 5

   Chill and serve with whipped cream.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 26. The excerpt below is the record exactly as published.

Cabinet Pudding1, 6 eggs ; 6 tablespoons sugar ; 10 cocoanut macaroons ; 1 pint of cherries; 2 tablespoons Knox gelatine; 1 cup of pecan meats; 1/3 cup of sweet milk; 14 cup of wine.

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