Cabinet Pudding
From The century cook book, 1894
Serves 3
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 87. The excerpt below is the record exactly as published.
Cabinet Pudding. Take a two quart pudding dish and cover the bottom with a layer of stale cake, sprinkle over it a spoonful of chopped citron and bits of butter, then another layer of Cabinet Pudding, cake, citron and butter, util the dish is two- thirds full. Beat together three eggs, a wineglassful of brandy, the rind and juice of a lemon, a half cupful of sugar, unless the cake is very sweet, and one quart of milk
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