No. 70 Cabinet Pudding à la Francaise
Take ½ pound of lady-fingers and scrape the crust off; then butter them; take a fluted pudding mould, buttering it well, stick the lady-fingers up all around it. One-fourth pound candied cherries, ¼ pound citron, ¼ pound raisins, with seeds picked out, ¼ pound currants washed clean, ½ dozen macaroni. Take the scrapings and balance of lady-fingers, leaving out 8 for the top, and put all the fruit into these dry crumbs. Put all in the mould, with a layer of butter. Just before you put it on to boil take 5 whites and 7 yolks of 7 eggs, 1 quart of milk, make a custard, sweetened to taste. Pour it over the cake and fruit in the mould. Boil slowly 2½ hours. Take a tumbler of Jamaica rum, 1 tumbler milk, 2 eggs, and make a sauce. Stir till it almost comes to a boil and serve hot. Take the 2 whites of eggs, left of the 7 eggs used previously, and beat them very light, and put on top of pudding when taken out of mould. Drop a few candied cherries on top. Serve hot.