A Cabinet Pudding

Instructions

1. Split and stone three dozens of fine jar raisins, or take an equal number of dried cherries, and place either of them regularly in a sort of pattern, in a thickly-buttered plain quart mould or basin.
2. Next, slice and lay into it three penny sponge-cakes.
3. Add to these two ounces of ratifias, four macaroons, and an ounce and a half of candied citron sliced thin.
4. Whisk thoroughly the yolks of four eggs with the whites of three only, mix them with half a pint of new milk, then strain them to half a pint of sweet cream, and sweeten with two ounces and a half of pounded sugar: these ought to fill the mould exactly.
5. Steam the pudding, or boil it very gently for one hour.
6. Let it stand a few minutes before it is dished, that it may not break, and serve it with good wine or brandy sauce.
7. Proportions: Jar raisins, or dried cherries, 3 dozens (quart mould or basin); sponge biscuits, 3; macaroons, 4; ratifias, 2 oz.; candied citron, 1-1/2 oz.; yolks of 4 eggs, whites of 3; new milk, 1/2 pint; cream, 1/2 pint; sugar, 2-1/2 oz.; steamed, or boiled, 1 hour.
8. Note: This receipt is given without any variation from the original, because on testing it it was found very exact with regard to quantity and time; but though an extremely delicate and excellent pudding, a little flavouring would improve it: a small portion of the milk may be omitted, and its place supplied by ratifia, lemon-brandy, or aught else that is preferred.