Sponge Pudding

Ingredients

• three eggs
• a cupful and a half of sugar
• half a cupful of cold water
• two cupfuls of sifted flour
• a teaspoonful and a half of baking-powder
• the juice of a lemon
• half the grated rind

Method

1. 1

   Beat three eggs until very light, add sugar and beat until frothy.

2. 2

   Add lemon juice and cold water.

3. 3

   Mix flour with baking powder and stir into the mixture.

4. 4

   Beat quickly and well.

5. 5

   Bake in two deep round pans for half an hour.

6. 6

   Serve with vanilla or lemon sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 328. The excerpt below is the record exactly as published.

Sponge Pudding. After beating three eggs until very light, add to them a cupful and a half of sugar, and beat again with a 626 MISS PARLOA'S KITCHEN COMPANION. spoon until light and frothy; then add the juice of a lemon (half the grated rind, too, if you like a strong flavor), and half a cupful of cold water. Mix two cup- fuls of sifted flour with a teaspoonful and a half of baking-powder, and stir into the first mixture. Beat quickly and well. Bake in two deep round pans for half an hour, and serve with vanilla or lemon sauce or any other liquid sauce. If new-process flour be used, your measure of flour must be rather scant. German Puffs. These are very nice for dessert. To make them one must take half a cupful of butter, one cupful of milk, two cupfuls of flour, one cupful of granulated sugar, one cupful of powdered sugar, three eggs, half a teaspoonful of soda, one teaspoonful of cream-of-tartar, and the rind and juice of two oranges. After grating the rind of the oranges very lightly, squeeze the juice upon it. Set away until the time for making a sauce for the puffs. Beat the butter to a cream, and gradually beat into it the granulated sugar. When the mixture is light and creamy, add the unbeaten yolks of the eggs. Beat vigorously ; then add the milk and finally the flour, with the soda and cream-of-tartar mixed with it. Bake for twenty minutes in well-buttered muffin-pans. Meanwhile make the sauce. Beat the whites of the three eggs to a stiff, dry froth, and gradually beat into this froth the powdered sugar. Add the orange juice and rind, and the work will be completed. Turn the puffs out on a flat dish, and pour the sauce over them. Serve immediately. If you prefer, a lemon may be substituted for the two oranges. It must, of course, be treated like them. PUDDINGS. 627 Queen Puffs. These are made of two cupfuls of sifted flour

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