Cold Cabinet Pudding

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ¼ box gelatine or tablespoons granulated gelatine.
  • ¼ cup cold water.
  • 2 cups scalded milk.
  • Yolks 3 eggs.
  • cup sugar.
  • teaspoon salt.
  • 1 teaspoon vanilla.
  • 1 tablespoon brandy.
  • 5 lady fingers.
  • 6 macaroons.


    Soak gelatine in cold water and add to custard made of milk, eggs, sugar, and salt; strain, cool slightly, and flavor. Place a mould in pan of ice water, decorate with candied cherries and angelica, cover with mixture, added. carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I. and candied cherries.