Cabinet Pudding (Hot)

Ingredients

• one pint of milk
• a piece of the yellow part of a lemon
• three well-beaten eggs
• a tablespoonful of sugar
• a little grated nutmeg
• a mould
• some slices of bread
• some sultanas

Method

1. 1

   Boil milk with lemon, pour over beaten eggs, sugar, and nutmeg.

2. 2

   Butter a mould, layer bread and sultanas, fill with custard, cover, and steam for thirty-five minutes.

3. 3

   Turn out and serve with custard sauce.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 79. The excerpt below is the record exactly as published.

three well-beaten eggs; beat well, pour into a greased pie-dish, and bake in a good oven twenty to thirty minutes. This may be served hot or cold ; if cold, it should have a custard sauce poured over. Pudding, Arrowroot. Put into a basin half an ounce of arrowroot, one tea- spoonful of sugar. Mix it quite smooth with a wooden spoon and a little milk. Then pour over it half a pint of boiling milk, stirring all the time ; return it to the pan and boil it three minutes. Pour it out into a dish to cool. Beat the yolk of an egg with a fork in a basin ; put the white upon a clean dry plate with a pinch of salt ; beat it to a stiff froth with a knife. When the arrowroot mixture is quite cool, add to it the egg, stirring the white very lightly in. Pour all into a well-greased dish, and allow it to brown ten minutes in an oven or before a fire. Pudding, Ashantee. Put into a basin two ounces of finely chopped suet, two ounces of bread crumbs, one ounce of ground rice, a quarter of a teaspoonful of baking-powder, the grated rind of half a lemon ; mix all well together ; moisten with a well-beaten egg and a very little milk. Pour it into a buttered mould. 'Cover with a buttered paper ; steam one hour and a quarter. Serve with lemon sauce. Note. — See Rules for Steaming, page 75. DOMESTIC COOKERY. MI Pudding’, Aunt Elizabeth’s. Take a breakfast-cup of stale bread, break it into small pieces, pour over it a pint of cold milk, l^t it soak an hour. Beat it well with one ounce of sugar, one ounce of butter, the grated rind of one lemon, and the yolks of two eggs. Pour it into a buttered pie-dish, and bake half an hour ; then spread a layer of jam on the top, and pile upon it the whites of the two eggs beaten to a stift' froth. Sift over some sugar, and place it in the oven to take a pale brown. Pudding*, Baked Apple. Cook one pound and a half of apples with one ounce of butter, six ounces of sugar, till soft ; pass them through a sieve. When cool add the beaten yolks of four eggs, and a little lemon flavouring. Line the edges of a pie-dish with puff pastry ; ornament them with a border and rounds. Pour the mixture in and bake about half an hour ; pile the beaten whites on the top. Sprinkle over a little sugar, and brown it in the oven. Pudding*, Bakewell. Line a flat dish with puff pastry, ornament the edge ; brush with milk, and sift a little sugar over. Put a layer of plum jam about a quarter of. an inch thick all over the bottom of the dish. Place in a basin the yolks of four eggs and the white of one, a quarter of a pound of sugar, a quarter of a pound of butter beaten to a cream, and a few drops of almond flavouring ; beat ten minutes. Pour this over the top of the jam, sprinkle over some sugar, bake one hour ; cover with a buttered paper. Pudding*, Bread. Take two tablespoonfuls of bread crumbs, three lumps of sugar, half an ounce of butter ; pour over them a quarter of T42 DOMESTIC COOKERY. a pint of boiling milk ; soak them ten minutes. Beat up an egg, add it when the mixture is cool. Grease a basin thoroughly ; put the pudding mixture into it ; cover with a greased paper. Have enough boiling water to come half way up the basin in a saucepan, and steam for two hours. Take care to have a tightly fitting lid, and add more boiling water as it reduces. Pudding*, Bread and Butter. Butter a pie-dish, place in it some currants, then some thin slices of bread and butter, lightly, taking care to put the buttered side downwards ; sprinkle a few currants between the layers of bread and butter. When the dish is about three parts full pour slowly and carefully over it the following custard : — Beat well two eggs with a tablespoonful of sugar. Pour over them threequarters of a pint of boiling milk, flavoured with lemon rind, and a little grated nutmeg; stir well together; allow the bread and butter to soak in it half an hour before baking it. Put it into a slow oven to bake twenty minutes. Pudding*, Cabinet, Cold. Wet a mould with cold water, and decorate the bottom with dried cherries or any kind of fruit ; lay in some slices of spongecake lightly across up to the top of the mould. ■ Make a custard with half a pint of boiling milk poured on to two well-beaten eggs and stirred over the fire till thick ; it must not be allowed to boil or it will curdle. Melt one ounce of gelatine in half a pint of warm milk; when it is cool, strain it to the custard, and add two ounces of sugar. Pour this carefully and slowly over the sponge cake so as to soak it thoroughly well; set aside to get cold. Turn out on a crystal dish and serve cold. DOMESTIC COOKERY. i43 Pudding*, Cabinet, Hot. Boil one pint of milk in a clean pan with a piece of the yellow part of a lemon to flavour it ; pour over three well- beaten eggs, a tablespoon ful of sugar, and a little grated nutmeg. Butter a mould or basin, ornament it with stoned raisins ; cut some slices of bread and butter into fingers, lay some lightly in the mould, sprinkle between each layer of bread and butter some sultanas

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