Polly's Pudding

Name: Polly's Pudding
Ingredients: Put a layer of sponge-cake crumbs in a dish; then a layer of jam; then 1 of sweetened cocoanut; and another layer of cake crumbs

From 365 desserts, 1900

Custard Sauce: One pint boiling milk, yolks of 3 eggs, 1 teaspoonful cornstarch rubbed smooth in a little cold milk, 1 tablespoonful sugar rubbed in the eggs. Boil in a double boiler.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 45. The excerpt below is the record exactly as published.

Polly's Pudding. Put a layer of sponge-cake crumbs in a dish; then a layer of jam; then another layer of cake crumbs ; then 1 of sweetened cocoanut, and another layer of cake crumbs

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