Cabinet Pudding
From Superior cook book, 1905
Serves 2
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 71. The excerpt below is the record exactly as published.
Cabinet Pudding. Butter a mould well; line the bottom with I'aisins and citron cut in Taney shapes, cover this with pieees of stale eake, then more raisins and citron, alternating with the cake. until the mould is i'nil to within an inch and one-half of the top. ]\Iix in a bowl 3 tal)les])oons of sugar and th.e yolks of o eggs, until they are a cream, tlien mix in slowly a pint of milk just brought to the boiling ]jo!n
Cook this with the app: pantry check, scaling, and the assistant.