Sponge Pudding
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 86. The excerpt below is the record exactly as published.
Sponge Pudding. Three cupfuls of flour, one and one-half cupful of butter, one cupful of milk, four eggs, one teaspoonful of soda, two teaspoonfuls of cream tartar
Cook this with the app: pantry check, scaling, and the assistant.