Sponge Cake Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Ensure the pudding is well-soaked before serving.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1888. The excerpt below is the record exactly as published.
Sponge Cake Pudding.— Take three or fom- stale sponge biscuits, or an equal quantity of stale sponge cake, cut it into slices, put these into a thickly-buttered dish, and pour upon them a pint and a half of boiling milk which has been sweetened and flavoured with a table-spoonful of brandy and with lemon or almond flavouring
Cook this with the app: pantry check, scaling, and the assistant.