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Sponge Pudding

Name: Sponge Pudding
Yield: 2 servings
Ingredients: one pint of milk; a half-cupful of sugar; a pinch of salt; a half-cupful of flour; a half-cupful of butter; the beaten yolks of five eggs

From Harper's cook book encyclopædia, 1902

Serves 2

Serve quickly.

Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 358. The excerpt below is the record exactly as published.

Sponge Pudding.— Boil in a double boiler one pint of milk, a half-cupful of sugar, and a pinch of salt. Mix together a half-cupful each of flour and butter, and add to the boiling milk to make a stiff batter. Remove from the fire, and when partly cool add the beaten yolks of five eggs

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