vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Pudding
From The home cook book, 1905
Serves 1
Serve hot with creamy sauce.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 159. The excerpt below is the record exactly as published.
SPONGE PUDDING Mix quarter of a cup of sugar w'ith half a cup of flour. Wet with a little cold milk from a pint of fresh milk. The rest of the pint heat in a double-boiler. Stir in the hot milk the sugar and flour and cook till thick and smooth. Add half a cup of butter, and w^hen well mixed stir in the well-beaten yolks of five eggs
Cook this with the app: pantry check, scaling, and the assistant.