Cabinet Pudding, Boiled

Ingredients

• a pint of new milk
• two tablespoonfuls of sugar
• the rind of a lemon
• three well-beaten eggs
• Butter a mould rather thickly
• stoned raisins
• candied peel
• sliced sponge cake
• currants
• a little sugar
• a little chopped lemon-rind

Method

1. 1

   Put a pint of new milk into a saucepan with two tablespoonfuls of sugar and the rind of a lemon.

2. 2

   Let it nearly boil, then add three well-beaten eggs.

3. 3

   Butter a mould thickly and ornament it with stoned raisins, candied peel, or in any other way; fill it with alternate layers of sliced sponge cake, currants, and raisins.

4. 4

   Sift a little sugar and strew a little chopped lemon-rind over each layer.

5. 5

   When the mould is nearly full, pour the milk and eggs over the cake, let it soak for an hour, cover with buttered paper, tie in a cloth, and steam for an hour and a half.

6. 6

   Serve with wine sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 282. The excerpt below is the record exactly as published.

Cabinet Pudding, Boiled. — Put a pint of new milk into a saucejian with two table-spoonfuls of sugar and the rind of a lemon. Let it nearly boil, to extract the flavoui- of the lemon, then add to it three well-beaten eggs. Butter a mould rather thickly, and ornament it with stoned raisins, candied peel, lemon-rind, or in any other way; then fill it with alternate layers of sliced sj^onge cake, currants, and raisins. Sift a little sugar, and strew a little chopped lemon-rind

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