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Frozen Cabinet Pudding

A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.

A historical recipe

Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.

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 Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). 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

Method

  1. 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 table-spoonfuls of wine.
  2. Put the milk in the double boiler.
  3. Beat the eggs and sugar together, and gradually pour the hot milk on them.
  4. Return to the boiler and cook two minutes, stirring all the while.
  5. Pour the hot custard on the lady-fingers, add the currants, and set away to cool.
  6. When cold, add the wine and the cream, whipped to a froth.
  7. Freeze the same as ice cream.
  8. When frozen, wet a melon mould in cold water, sprinkle a few currants on the sides and bottom, and pack with the frozen mixture.
  9. Pack the mould in salt and ice for one hour.
  10. 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.
  11. Frozen Cabinet Pudding, No.
  12. 2.
  13. One dozen macaroons, one dozen and a half sponge fingers, one dozen cocoanut cakes, one cupful of English currants, one quart of custard.
  14. Wet a melon mould in cold water.
  15. Sprinkle the sides and bottom with currants.
  16. Arrange layers of the mixed cakes, which sprinkle with currants.
  17. Continue this until all the cake and currants are used.
  18. Put a pint and a half of milk in the double boiler.
  19. Beat together four eggs and two table-spoonfuls of sugar.
  20. When the milk is hot, stir in one-third of a package of gelatine, which has been soaking one hour in half a cupful of milk.
  21. Add the beaten egg and sugar, and cook four minutes, stirring all the while.
  22. Take off, and add one-fourth of a teaspoonful of salt and one teaspoonful of vanilla, or two tablespoonfuls of wine.
  23. Pour this, a few spoonfuls at a time, on the cake.
  24. Set away to cool.
  25. When cold, cover with thick white paper, and put on the tin cover.
  26. Pack the mould in salt and ice for four or six hours.
  27. At serving time, wipe the mould free of salt and ice and dip for a moment in warm water.
  28. Take off the cover and paper, and turn out.
  29. Serve with quince sauce.