Cold Cabinet Pudding

Ingredients

• A few sponge finger biscuits
• 1 oz. ratafias
• 2 oz. dry sponge or Madeira cake
• ½ oz. gelatine
• 4 eggs
• 1 pint milk
• 1 gill cream
• 1 oz. castor sugar
• ½ gill sherry or white vine
• angelica and vanilla essence

Method

1. 1

   Butter a mould and decorate with cherries and angelica.

2. 2

   Line with biscuits.

3. 3

   Mix ratafias and dry cake in a basin.

4. 4

   Beat yolks with milk, heat until nearly boiling, then add cream, vanilla, and wine.

5. 5

   Pour over cake and biscuits.

6. 6

   Dissolve gelatine in milk and water, strain over the mixture.

7. 7

   Cool and pour into the mould.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 68. The excerpt below is the record exactly as published.

1 oz. gelatine, 4 eggs. Put into an enamel sauce- pan the milk, the coffee, and the yolks of two eggs ; mix them thoroughly together. Bring them to boiling-point, but do not let them boil, and stir occasionally. Pour into a basin, and stir con- tinuously till it is quite cold. Put into another basin the yolks of two eggs and the sugar, and beat with a silver fork for ten minutes. Add this to the mixture in the other basin, mix well, and add the whites of the eggs whipped to a stiff froth. Lastly add the gela- tine, which must have been dissolved in a little water ; stir once more, and pour into a mould that has been rinsed in cold water. A hollow mould is best, and then when it is turned out the centre should be filled with whipped cream. Cold Cabinet Pudding. — A few sponge finger biscuits, 1 oz. ratafias, 2 oz. dry sponge or Madeira cake, ^ oz. gelatine, 4 eggs, a little citron, 2 oz. dry cherries, 1 pint milk, 1 gill cream, 1 oz. castor sugar, J gill sherry or white vine, angelica and vanilla essence

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