vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 199. The excerpt below is the record exactly as published.
Sponge Pudding. {Alice Walcott.) cup sugar. cup butter. 3^ cup flour. Yolks of 5 eggs. 1 pint milk, boiled. Whites of 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.