Cabinet Pudding (2)
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 oz. dried cherries
- 2 oz. citron peel
- 2 oz. ratafias
- 1 pint of milk
- 4 eggs
Method
- 2 oz.
- dried cherries, 2 oz.
- citron peel, 2 oz.
- ratafias, 8 stale sponge cakes, 1 pint of milk, 4 eggs, well beaten, a few drops of almond essence, and some raspberry jam.
- Butter a mould and decorate it with the cherries and citron cut into fine strips, break up the sponge cakes and fill the mould with layers of sponge cake, ratafias, and jam.
- When the mould is nearly full, pour over the mixture the custard of milk and eggs with the flavouring added.
- Steam the pudding for 1 hour, and serve with sauce.