vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Steamed Cabinet Puddings

Name: Steamed Cabinet Puddings
Yield: 5 servings
Ingredients: as many slices of cake as will fill a two-quart pan; cup butter; cup citron shred fine; cups milk; eggs; cup currant jelly

From Cooking for profit, 1886

Serves 5

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 300. The excerpt below is the record exactly as published.

Steamed Cabinet Puddings. Individual ; in custard cups. Take as many slices of cake as will fill a two-quart pan. 54 cup butter. J4 cup citron shred fine. 6 cups milk. 8 eggs. 5^ cup currant jelly

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