Cabinet Pudding
From Kentucky receipt book, 1903
Serves 8
Serve with fruit sauce.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 135. The excerpt below is the record exactly as published.
Cabinet Pudding. Take 1 pound of stale sponge cake, % cup seeded raisins, ^ cup canned peaches, % cup blanched almonds, ^* cup citron. Place slices of cake in bottom of mold, cover with fruit, add more slices of cake, pour over % pint cream or milk, 4 beaten eggs and 1 cup granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.