Recipes > Desserts > Puddings > Cabinet Puddings > Cabinet Pudding No. 4

Cabinet Pudding No. 4


  • slices of bread
  • chopped drained pineapple (fresh or canned)
  • 1 pint of milk
  • yolks of 3 eggs
  • 3 tablespoonfuls of sugar


Cut slices of bread one half inch thick to fit a mold. Fill the mold with alternate layers of bread and chopped drained pineapple. Pour in a custard mixture made of the milk, yolks, and sugar. Bake in a slow oven for one hour, or until the custard is set. Serve with a sauce made of the juice of the fruit diluted and thickened with a little arrowroot, then sweetened and flavored (with kirsch if liked), and a few shredded almonds.


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The Century Cook Book (1901).

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