Cold Cabinet Pudding

Ingredients

• one quart of milk
• the yolks of six eggs
• half a package of gelatine
• one dozen macaroons
• half a dozen lady-fingers
• one-quarter of a pound of French candied cherries
• two ounces each of apricots
• two ounces each of angelica
• four table-spoonfuls of Maraschino
• half a cupful of sugar
• half a cupful of cold water
• one teaspoonful of vanilla extract
• one-third of a teaspoonful of salt

Method

1. 1

   Cut the cherries and apricots into bits.

2. 2

   Cut the angelica in large pieces suitable for decorating.

3. 3

   Put all the fruit in a cup, and pour the Maraschino over it.

4. 4

   Soak the gelatine for two hours in the cold water.

5. 5

   Beat the egg yolks and the sugar together.

6. 6

   Add half a pint of the milk to them.

7. 7

   Put the remainder of the milk on the fire in the double-boiler.

8. 8

   When it boils, stir in the egg-mixture.

9. 9

   Cook until it begins to thicken, stirring all the while.

10. 10

    On taking it from the fire, add the soaked gelatine and the salt.

11. 11

    Place the boiler in cold water, and stir the custard until it is almost cool; then add the vanilla.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 337. The excerpt below is the record exactly as published.

Cold Cabinet Pudding. This is made of one quart of milk, the yolks of six eggs, half a package of gelatine, one dozen macaroons, 644 MISS PARLOA'S KITCHEN COMPANION. half a dozen lady -fingers, one-quarter of a pound of French candied cherries, two ounces each of apricots and angelica, four table-spoonfuls of Maraschino, half a cupful of sugar, half a cupful of cold water, one teaspoonful of vanilla extract, and one-third of a teaspoonful of salt

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