Cuban Pudding
A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).
A historical recipe
The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.
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 The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Digitised by Project Gutenberg, eBook #13923 (https://www.gutenberg.org/ebooks/13923). 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.
Cuba. Associated with Cuba by a demonym leading its title: Cuban (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of sponge cakes
- two pints of rich cream previously sweetened
- a pound of loaf sugar
- five ounces of preserved ginger around it
- eight well-beaten eggs
Method
- Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin.
- Pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point.
- Cover the basin and when the cream is soaked up stir in it eight well-beaten eggs.
- Butter a mold, arrange four or five ounces of preserved ginger around it, pour in the pudding carefully and tie it down with a cloth.
- Steam or boil slowly for an hour and a half;
- serve with the syrup from the ginger, which should be warmed and poured over the pudding.