Name: Sponge Cake Pudding. No. 1
Cuisine: American
Ingredients: 6 or eight pieces; 1 custard with four eggs to a quart of milk; 10 to taste

Original Recipe

Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces, split and spread with butter and return them to the dish. Make a custard with four eggs to a quart of milk; flavor and sweeten to taste; pour over the cake and bake one-half hour. The cake will swell and fill the custard. Serve with or without sauce.

6 or eight pieces
1 custard with four eggs to a quart of milk
10 to taste

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1

Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces, split and spread with butter and return them to the dish.
2

Make a custard with four eggs to a quart of milk; flavor and sweeten to taste; pour over the cake and bake one-half hour.
3

The cake will swell and fill the custard.
4

Serve with or without sauce.

Original Recipe

Ingredients

Instructions