A Very Fine Cabinet Pudding from Modern Cookery for Private Families by Eliza Acton
Butter thickly a mould of the same size as for the preceding pudding, and ornament it tastefully with dried cherries, or with the finest muscatel raisins opened and stoned; lay lightly into it a qu...
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Cooking tools:
- Mold
- Chef's knife
Ingredients
- sugar, 3 oz.
- vanilla, ½ pod (or thin rind of ½ lemon and 6 bitter almonds bruised)
- ratifias, 4 oz
- thin cream, or cream and milk, ¾ pint
- brandy, 1 wineglassful (preserved ginger and candied citron at choice)
- yolks of 6 eggs, whites of 2
- sponge-biscuits, ¼ lb.
- Dried cherries, 3 to 4 oz.
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