Spanish Pudding
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz.
- of butter.
- Slice the sponge cakes lengthways, grease a mould with the butter;
- line it neatly with some of the slices of the sponge cakes;
- press them to the mould to keep them in position.
- Next spread a layer of apricot jam, and fill the mould with alternate layers of sponge cake and jam.
- Beat up the yolks of the eggs and mix them with the milk;
- pour the mixture over the pudding, and bake it in a slow oven until set.
- Let the pudding get cold, and turn it out carefully.
- Have ready the whites of the eggs beaten to a stiff froth, with a little sugar;
- pile the froth over the pudding, and serve with custard.