Cabinet Pudding, Cold

Ingredients

• half an ounce of gelatine
• two tablespoonfuls of water
• a pint of new milk
• the rind of a lemon
• two tablespoonfuls of sugar
• alternate layers of candied fruits
• three parts crumbled macaroons
• Savoy biscuits
• a little brandy

Method

1. 1

   Soak half an ounce of gelatine in two tablespoonfuls of water, then add it to a saucepan with a pint of new milk, the rind of a lemon, and two tablespoonfuls of sugar.

2. 2

   Boil together, stirring until the gelatine is dissolved.

3. 3

   Oil a plain round mould and fill it with alternate layers of candied fruits, crumbled macaroons, and Savoy biscuits.

4. 4

   Add a little brandy, fill the mould with the milk mixture, and let it stand in a cool place until firm.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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.

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 over each layer of cake. When the mould is nearly full, pour the milk and eggs over the cake, and let it soak for an hour. Put a piece of buttered writing paper over it, tie in a cloth, and let it steam for an horn- and a haK. Serve with wine sauce. Pro- bable cost, Is. 2d. Sufficient for six persons. Cabinet Pudding, Cold.— Put half an ounce of gelatine, which has been previously soaked in two table -spoonfuls of water, into a saucepan A\-ith a pint of new mUk, the rind of a lomon, and two table-spoonfiils of sugar, and boil all together, stii-ring the liquid until the gelatine is dissolved. Well oil a plain round mould, and fill it ^vith alternate layers of candied fruits, three parts crimibled macaroons, and Savoy biscuits. Add a little brandy, fill the mould with the milk, and let it stand in a cool place until firm. Time to set, five or six hoiu-s. Probable cost, Is. 3d. Suflicient for foior or five persons. — Cabinet Pudding, Plain.— Butter a plain round mould ; then fill it with alternate layers of raisins, bread and butter without crust, sugar, and a little grated nutmeg. Pour over it a pint of new milk

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