Frozen Cabinet Pudding

Ingredients

• half an ounce of gelatine
• a gill of hot water
• the yolks of six raw eggs
• half a pound of white sugar
• a quart of cream
• a teaspoonful of any preferred flavoring
• a quarter of a pound of citron
• four ounces of candied cherries
• four ounces of candied pineapple
• a slice of cake

Method

1. 1

   Dissolve gelatine in hot water.

2. 2

   Mix egg yolks, sugar, cream, and flavoring.

3. 3

   Prepare fruit and line a mould with sponge cake.

4. 4

   Fill with layers of cake and fruit, pour in custard with gelatine, cover, and freeze for four hours.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 277. The excerpt below is the record exactly as published.

half an ounce of gelatine in a gill of hot water, and keep it warm enough to be liquid ; break into a sauce- pan the yolks of six raw eggs, add to them half a pound of white sugar, a quart of cream, and a teaspoonful of any pre- ferred flavoring ; cut in small pieces a quarter of a pound of citron, making as many slices as possible in the form of leaves j use four ounces each of candied cherries, pineapple, and any other French fruit, cutting the last two in small dice ; with the citron-leaves and cherries make wreaths upon the bottom and sides of the inside of a three-pint plain tin mould which has a tight cover, filling each piece of fruit against the mould with a small bit of cold butter ; cut pieces of 524 PRACTICAL AMERICAN' COOKERY. sponge-cake baked in thin sheets, to fit against the fruit on the inside of the mould, and line it with the cake ; a large loaf of sponge-cake can be sUced, for lining the mould ; after the mould is lined, fill it with alternate layers of cake and fruit until within half an inch of the top, and cut a shce of cake to fit over the top ; after the mould is filled, put the saucepan containing the custard over the fire, and stir it constantly until it begins to thicken ; then stir in the gelatine, and strain it into the mould containing the fruit and cake ; when it has cooled a little, put on the top slice of cake, and the cover of the mould, and close the mould -by binding a strip of buttered cloth or thick paper around the joint of the cover ; pack the mould as directed for the second freezing of ices, in the proper recipe, and freeze the pudding for four hours ; turn it from the mould before serving it. Frozen cabinet pudding

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