Cabinet Pudding

Ingredients

• One dozen lady fingers
• one ounce of ratifias
• four eggs
• one ounce of sugar
• three ounces of stale cake
• one pint of milk
• one teaspoonful of essence of vanilla
• one dozen preserved cherries

Method

1. 1

   Grease a soufflé tin and arrange cherries at the bottom.

2. 2

   Line with lady fingers and add broken pieces.

3. 3

   Mix sugar and eggs, add milk and vanilla, pour into the mould.

4. 4

   Cover and boil for one hour and twenty minutes.

5. 5

   Turn out and serve with lemon sauce.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 65. The excerpt below is the record exactly as published.

Cabinet Pudding. — One dozen lady fingers, one ounce of ratifias, four eggs, one ounce of sugar, three ounces of stale Qake, one pint of milk, one teaspoonful of essence of vanilla, one dozen preserved cherries

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