Sponge Cake Pudding
From A year's cookery, 1880
Serves 1
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 352. The excerpt below is the record exactly as published.
Sponge Cake Pudding. — Take a penny sponge cake, or a slice of stale sponge cake that will be equivalent thereto, and crumble over FOOD FOR INVALIDS . 4b t a wire sieve. Pour on a quarter of a pint of boiling milk, and beat with a fork. Sweeten, and, when cool, add a whole egg which has been whisked to a froth. Butter a cup, pour in the batter, lay a greased paper on the top, and steam till the pudding is firm in the centre. Turn out, sift white sugar over, and serve with a little wine
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