from The Vegetarian Cook Book by E.G. Fulton
Candied citron, 1/2 cup
Seedless raisins, 1/2 cup
Currants, 1/2 cup
Cinnamon
Nutmeg
Stale sponge cake, 1 quart
Milk, 2 cups
Eggs, 2
Butter, melted, 1 Tbsp.
Salt
Butter
- Butter a pudding mold that will hold at least 2 quarts. Have the citron and raisins chopped fine, the currants well washed, and the cake cut into strips about an inch and a half wide and half an inch thick; sprinkle some of the fruit on the bottom of the mold, then slices of the cake; sprinkle on a little cinnamon and nutmeg, then more fruit, then the cake, and so on till the ingredients are all used. Pour over this a custard made of the milk, eggs, and melted butter. Pour this over the cake without cooking, and let soak one half hour, then set into a pan of water, cover, and baked until the custard is set. Serve with a tart sauce.
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