Sponge Pudding

Ingredients

• 2 T sugar
• 34 c flour
• i c milk
• the well beaten yolks of 3 eggs
• the whites beaten stiff

Method

1. 1

   Mix sugar and flour well together and add a little cold milk; heat the remainder of the milk and when hot stir the flour mixture into it.

2. 2

   Cook until it thickens, then add butter and when thoroughly mixed pour onto the yolks of eggs; cool, then add the beaten whites.

3. 3

   Bake about 30 minutes in buttered cups or a baking dish set in a pan of water.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 190. The excerpt below is the record exactly as published.

SPONGE PUDDING STRAWBERRY SAUCE Baked Trout Follow directions given on page 90 for Baked White Fish, omitting, however, the stuffing. Tartar Sauce Mix I T vinegar, i t lemon juice, }i t salt, and i T Worcestershire Sauce well together and heat over hot water. Brown 5^ c butter in a frying pan. Strain the two mixtures together and serve. Drawn Butter Melt 3 T butter, add 3 T flour, ^ t salt, and ^ t pepper, mix well together and add gradually i^, c boiling water. Boil 5 m, then add 2 T butter in small pieces. Serve with boiled or baked fish, etc. JVNE MENUS 343 Sponge Pudding Mix 2 T sugar and 34 c flour well together and add a little cold milk; heat the remainder of i c milk and when hot stir the flour mixture into it. Cook until it thickens, then add 2 T butter and when thoroughly mixed pour onto the well beaten yolks of 3 eggs ; cool, then add the whites beaten stiff

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