Sponge Pudding
From Raleigh recipe book, 1925
Serve with a sauce made of two cups sugar, two cups water, and one tablespoon butter boiled with grated nutmeg. Recipe by Mrs. Ed. Chambers Smith.
Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 26. The excerpt below is the record exactly as published.
SPONGE PUDDING 1/4 lb Crusader flour 1 quart milk 14 lb of butter 8 eggs 14 lb of sugar
Cook this with the app: pantry check, scaling, and the assistant.