Cabinet Pudding
From The home science cook book, 1902
Crumbled macaroons or cocoanut cakes may be used instead of fruit.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 74. The excerpt below is the record exactly as published.
Cabinet Pudding. Butter a mold and decorate it with candied fruit ; put in a layer of stale sponge cake, then a few pieces of fruit, and repeat till the mold is nearly full. Pour one pint of boiling milk into the yolks of three eggs beaten with one-fourth cup of sugar and one-half a salt- spoon of salt
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