Cabinet Pudding (cold)

Ingredients

• six savoys
• two ounces of ratafias
• four eggs
• half a pint of milk
• half an ounce of the leaf gelatine
• a gill of cream
• half a teaspoonful of essence of vanilla
• half an ounce of sifted sugar

Method

1. 1

   Decorate a mould at the bottom with preserved cherries and angelica cut in strips and formed into designs.

2. 2

   Split six savoys in half, and line the mould with them very evenly round the sides.

3. 3

   Make a custard with four eggs in half a pint of milk, then strain into it half an ounce of the leaf gelatine melted in a little water.

4. 4

   When it is nearly cold add a gill of cream, half a teaspoonful of essence of vanilla, and half an ounce of sifted sugar.

5. 5

   Mix well and pour into the mould over the ratafias.

6. 6

   Put it on ice and turn out and serve.

Nutrition per serving

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Cabinet Pudding (cold). Decorate a mould at the bottom with preserved cherries and angelica cut in strips and formed into designs. Split six savoys in half, and line the mould with them very evenly round the sides. Put in two ounces of ratafias ; make a custard with four eggs in half a pint of milk, then strain into it half an ounce of the leaf gelatine melted in a little water. When it is nearly cold add a gill of cream, half a teaspoonful of essence of vanilla, and half an ounce of sifted sugar

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