Sponge Pudding
From Buckmaster's cookery, 1887
A buttered paper over the top must not be forgotten.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 66. The excerpt below is the record exactly as published.
SPONGE PUDDING. Ingredients. 3^ ozs. Dried Cherries. Preserved Angelica. Cream. £ lb. Sponge Biscuits. £ lb. Ratafia. 2 or 3 Eggs
Cook this with the app: pantry check, scaling, and the assistant.