Frozen Cabinet Pudding

Ingredients

• Two dozen stale lady-fingers
• one cupful of English currants
• one pint of cream
• one pint of milk
• one small tea-cupful of sugar
• three eggs
• three tablespoonfuls of wine

Method

1. 1

   Prepare custard with milk, eggs, and sugar.

2. 2

   Pour over lady-fingers and currants.

3. 3

   When cold, add whipped cream and freeze.

4. 4

   Serve with apricot sauce.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 133. The excerpt below is the record exactly as published.

Frozen Cabinet Pudding. Two dozen stale lady-fingers, one cupful of English cur- rants, one pint of cream, one pint of milk, one small tea-cup- ful of sugar, three eggs, three table-spoonfuls of wine. Put the milk in the double boiler. Beat the eggs and sugar to- gether, and gradually pour the hot milk on them. Return to the boiler and cook two minutes, stirring all the while. Pour the hot custard on the lady-fingers, add the currants, and set away to cool. When cold, add the wine and the cream, whipped to a froth. Freeze the same as ice cream. When frozen, wet a melon mould in cold water, sprinkle a few cur- rants on the sides and bottom, and pack with the frozen mixture. Pack the mould in salt and ice for one hour. At serving time, wipe it, and dip in warm water for a moment. Turn out the pudding on a dish, pour apricot sauce around it, and serve. Frozen Cabinet Pudding, No. 2. One dozen macaroons, one dozen and a half sponge fingers, one dozen cocoanut cakes, one cupful of English cur- rants

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