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Sponge Pudding
From Royal Victoria cook book, 1900
Serves 2
Serve with a sauce made of 4 ounces sugar and 2 ounces of butter, beaten together, then add 1 pint of sherry and cook slightly.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 32. The excerpt below is the record exactly as published.
SPONGE PUDDING.—Beat together the yolks of 4 egos and 2 ounces of white sugar, add 2 ounces of flour which must be mixed with a little cold water, to 1 pint of boiling milk in which 2 ounces of butter have been dis- solved, then add the well beaten whites
Cook this with the app: pantry check, scaling, and the assistant.