Sponge Pudding to Eat with Wine Sauce
From The way to the heart, 1905
Presented as published in 1905. 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 The way to the heart (1905) by Carrie Pickett Moore, page 23. The excerpt below is the record exactly as published.
Sponge Pudding to Eat with Wine Sauce. Beat the yelks of 4 eggs with 2 cups of sugar ; stir in i cup of flour ; add the whites of 4 eggs ; stir in another cup of flour, together with 2 teaspoons of powder. When well mixed, add ^ cup of boiling water, stirring it in slowly, then add the juice of I lemon.
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