Sponge Pudding

Ingredients

• One-fourth pound each of flour
• butter
• sugar
• one quart of milk
• twelve eggs

Method

1. 1

   Mix butter, flour, and sugar together, add to milk, and boil until thickens.

2. 2

   When cool, add yolks, then beaten whites.

3. 3

   Bake in a water bath for near an hour.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 45. The excerpt below is the record exactly as published.

SPONGE PUDDING. Three eggs, their weight each in butter, sugar and flour ; beat the eggs very light, add the butter, beaten to acream, and sugar and flour ; this will make four large cups ; fill them half full, and bake in a moderate oven ten minutes. Brandy sauce. POTATO STARCH PUDDING. Four heaping tablespoons of starch, one quart of milk, three eggs, and a little salt. Boil the milk, reserving a jittle to moisten the starch. Stir the starch to a smooth paste with the reserved milk, and put it into the boiling milk. Add the eggs, well beaten ; stir, and let it boil till very thick, which will be in three minutes ; then pour in- to a dish, and serve with wine sauce. CUP PUDDING. One pint of milk, six tablespoonfuls of flour, three eggs, PUDDINGS. 153 a little salt. Bake as long as a custard. Serve with sweetened cream. MARMALADE PUDDING. One-half pound of bread crumbs, six ounces beef suet, very finely chopped, mix the two together with three tablespoons of loaf sugar, the grated rind and juice of a lemon, and a teaspoon of soda, then gradually stir into the mixture three eggs, beaten up, and three tablespoons of marmalade ; pourinto a plain mould, and steamit for three and a half hours. Serve with wine sauce. MOUNT DADSON PUDDING. One quart of finely chopped apples, one quart of bread crumbs, one-half cup suet, chopped very fine ; one cup of currants, the juice and rind of two lemons, four well beaten eggs. Mix thoroughly. Put the mixture ina well greased pudding mould and steam three hours. Serve with wine sauce. RICE MERINGUE. One cup rice; boil in one pint of water; add one pint milk, yolks of three eggs, juice and grated rind of one lemon, sugar to taste; after baking beat whites of the eggs to a stiff froth ; add one cup sugar; spread over the pudding and brown in the oven. SPONGE PUDDING, One-fourth pound each of flour, butter and sugar, one quart of milk, twelve eggs

Cook this with the app: pantry check, scaling, and the assistant.