Sponge-cake Pudding, No. 1
From Virginia Cookery-book, 1884
Serves 2
Makes a good Sunday dessert.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 82. The excerpt below is the record exactly as published.
Sponge-cakb Pudding, No. 1 (Nice for Summer). Beat up three eggs very light, leaving out the whites of two ; add to them three table-spoonfuls of fine sifted flour or corn-starch, and two table-spoonfuls of powdered white sugar ; add to them gradually a pint and a half of new milk ; set it over a slow fire, stirring it all the while, to prevent burning ; cut into small squares several slices of sponge-cake, and lay them in the bottom of a glass bowl ; soak them in wine
Cook this with the app: pantry check, scaling, and the assistant.