Sponge-Cake Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
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 1808. The excerpt below is the record exactly as published.
boiling milk on six penny sponge cakes, and follow the same directions as for the bread pudding {see Bread Pudding, Light), sometimes adding a few mus- catel raisins. Half a wine-glassful of sherry, or a table-spoonful of good brandy
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