Cabinet Pudding

Ingredients

• one and a half ounces of candied orange peel
• four dozen sultana raisins
• four ounces of currants
• one pint of milk
• four eggs
• the grated rind of one lemon
• three tablespoonfuls of granulated sugar
• a little bit of grated nutmeg
• a few slices of sponge cake

Method

1. 1

   Rub a pudding mould with melted butter, arrange orange peel, raisins, and currants in the bottom.

2. 2

   Layer with sponge cake slices.

3. 3

   Mix milk, lemon rind, sugar, and beaten eggs, strain into the mould.

4. 4

   Tie with buttered paper, let stand for 2 hours, then steam in boiling water for 1 hour.

5. 5

   Invert and serve with sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 158. The excerpt below is the record exactly as published.

Cabinet Pudding Haye at hand one and a half ounces of candied orange peel, four dozen sultana raisins, four ounces of currants, one pint of milk, four eggs, the grated rind of one lemon, three tablespoon- f uls of granulated sugar, and a few slices of spenge cake. Rub a pudding mould with melted butter. Then cut the orange peel into thin slices and arrange in the bottom of the mould. Fili in the spaces with raisins and currants. Arrange a few slices of spenge cake, moisten them with a few drops of melted butter, and sprinkle them with currants. Proceed in this manner until the mould is nearly full. Mix the milk with the grated lemon rind, sugar, the eggs, which should be well beaten, and a little bit of grated nutmeg. Strain and pour into the mould, which should be quite full. Tie a piece of buttered paper over it and let it stand for two hours. Then tie it tightly in a cloth, plunge it into boiling water, and cook for one hour. Remove from the water, let it stand a minute or CHKSTJIUT PtIDDIXti. HOT PUDDINGS, CU8TABD8, 80UFFLÉS, ETC. 287 two, and then remove the cloth. Invert it on a dish, and serve with sweet sauce in a separate dish. In place of the lemon rind, any desired flavormg may he used, and it will be much rìcher if cream is used instead of milk. Gream of Chestnuts with Caramel Bu^rar Cook tender, in enough water to cover them, one pound of shelled and peeled chestnuts with a scant one-quarter of a va- nilla bean. When cool, pound them in a mortar and rub through a puree sieve. Mix with the well-beaten yolks of four eggs, five entire eggs well beaten, half a pound of granulated sugar, and one pint of milk. Mix thoroughly and again rub through a puree sieve. Cover the bottom of a timbale mould with one gill of caramel sugar. When cold, butter the sides of the mould and fili it with the chestnut mixture. Set the mould in a pan with hot water to half its height. Place it on top of the range, and when the cream comes to a boil, cover it with a paper, and set the pan in a slack oven where the mixture will cook without boiling for one hour, or until it is firm to the touch in the centre of mould. Serve, pouring over it the cai'a- mel sugar, which is in the bottom of the mould. To make Oaramel Sugar Mix one pound of granulated sugar with a gill of cold water, boil over a brisk fire until it has passed the clear brittle state, and is a light brown. Place in a pan of cold water to prevent its tuming any darker. Use as soon as possible. Ohestnut Paddinsr Boil twenty-five chestnuts, remove the shells, and rub the pulp through a sieve. Mix with one-half pint of cream two ounces of butter, three ounces of granulated sugar, and a little salt and vanilla to tasto. Stir these ingredients over the fire 288 MR8. 8BELY'8 COOK BOOK until the preparation begins io thicken, then stir it brisklj to prevent it froin sticking to the pan. As soon as it leaves the sides of the pan, remove f rom the fire, and add the well-beaten yolks of four eggs and the whites of three eggs whipped firm. Batter a plain mould and fili it with the mixture, fastening the cover on securely. Steam for one hour and a half. When cooked, invert it on a dish, pour some warm dilated apricot jam over it and serve. Ohooolate Blano-mange Soak seven sheets of sheet gelatine in half a cup of cold water. Boil together for five miuutes one quart of hot milk, one cup of sugar, two ounces of grated chocolate, and a little salt. Flavor with vanilla after adding the dissolved gelatine, stirring constantlj. Wet the mould with cold water, pour in, and set away to harden. Ohooolate Paddinff Soak one pint of bread crumbs in one quart of milk. See that the bread is thoroughlj dissolved. Mix one ounoe of grated chocolate with three tablespoonf uls of granulated suga

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