Sponge Custard
From Banquets of the nations, 1911
Serves 6
Lemon may be used instead of vanilla.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 46. The excerpt below is the record exactly as published.
Sponge Custard.) Make a sponge cake and cut into fancy shapes about the size of a five-shilling piece, then cover with a thick custard flavoured with vanilla or lemon. (Sponge Cake) . Beat in a pan over hot water three eggs with one tea- cupful of pounded fine sugar till very light and stiff. This will take at least twenty minutes. Now add half a 95 BANQUETS OF THE NATIONS teaspoonful of vanilla and stir in quickly and lightly one teacupful of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.