Cabinet Pudding

Ingredients

• Butter a melon mould
• one pint of boiling milk
• three eggs
• three tablespoonfuls of sugar
• half a salt-spoonful of salt

Method

1. 1

   Butter a melon mould, and decorate it with candied fruit or with raisins boiled till soft and seeded; then put in a layer of lady fingers or stale sponge cake, then a few pieces of fruit, and repeat till the mould is nearly full.

2. 2

   Pour one pint of boiling milk into the yolks of three eggs beaten with three tablespoonfuls of sugar and half a salt-spoonful of salt.

3. 3

   Pour over the cake in the mould.

4. 4

   Set the mould in a pan of warm water on the back of the stove half an hour, then bake one hour, keeping it in the pan of hot water.

5. 5

   Or steam it one hour.

6. 6

   Serve hot with wine or foamy sauce.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 200. The excerpt below is the record exactly as published.

Cabinet Pudding. Butter a melon mould, and decorate it with candied fruity or with raisins boiled till soft and seeded ; then put 340 The Boston Cook Book. in a layer of lady fingers or stale sponge cahe^ then a few pieces of fruit, and repeat till the mould is nearl}^ full. Pour one pint of boiling milk into the yolks of three eggs^ beaten with three tahlespoonfuls of sugar and half a salt- spoonful of salt

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