STEAMED CABINET PUDDING

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

mould preparation

Butter a nice-shaped mould ↝ Butter, stick, unsalted [Dairy and Egg Products]
dried cherries ↝ Cherries, dried [Dried fruits]
angelica stock

pudding base

Cut the crust from two slices of bread, and cut the bread in small dice pieces. ↝ Bread, vegetable [Yeast breads]
a quarter of a pound of stale sponge cake ↝ Cake, sponge [Cakes and pies]
four macaronis crumbled ↝ Pasta, dry, unenriched [Cereal Grains and Pasta]
three ounces of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
three ounces of raisins ↝ Raisins [Dried fruits]
one ounce of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

liquid mixture

Switch three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
one glass of wine ↝ Wine, rice [Wine]

Instructions (6)

Butter a nice-shaped mould, and set it with dried cherries and angelica stock round the bottom and sides.
Cut the crust from two slices of bread, and cut the bread in small dice pieces.
Add a quarter of a pound of stale sponge cake, four macaronis crumbled, three ounces of currants, three ounces of raisins, and one ounce of lemon-peel to the mould.
Switch three eggs in a pint of milk and one glass of wine.
Pour the egg, milk, and wine mixture over the pudding ingredients in the mould.
Steam the pudding.

Original Text

STEAMED CABINET PUDDING.

Butter a nice-shaped mould, and set it with dried cherries and angelica stock round the bottom and sides. Cut the crust from two slices of bread, and cut the bread in small dice pieces. Then have a quarter of a pound of stale sponge cake, and four macaronis crumbled, three ounces of currants, and three ounces of raisins, and one ounce of lemon-peel. Switch three eggs in a pint of milk and one glass of wine; pour over pudding, and steam.

Notes

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