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Cabinet Pudding

From A manual of homoeopathic cookery (1846).

Source and licence

From A manual of homoeopathic cookery (1846), printed page 113, digitised by the Internet Archive: https://archive.org/details/64320960R.nlm.nih.gov

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Ten penny sponge cakes or biscuits, six ounces of dried cherries or sultana raisins, six eggs with the whites of four;
  2. beat up the eggs with a little sugar ;
  3. butter the mould very completely, and lay the cherries or raisins in a pattern round the top and the sides ;
  4. break each cake into four pieces, and lay them close to the fruit to keep it from falling ;
  5. then fill up the mould with the custard, tie a cloth over the top of the mould, put it into a stewpan with a little boiling water up to the top of the mould, and be careful that the lid of the stewpan fits quite close to keep in the steam ;
  6. let it boil half an hour.