vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Pudding with Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Sauce: Cream butter with powdered sugar, add wine and cream, stir over boiling water until creamy.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 164. The excerpt below is the record exactly as published.
Spenge Pudding with Bauoe One-quarter of a cup of granulated sugar, one-half cup of flour, one-quarter of a cup of butter, one pint of boiling milk, the yolks and whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.