Back to Recipes
Cuban Pudding
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The syrup from the ginger should be warmed and poured over the pudding when serving.
✨ Vintage Recipe
View source details
Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
- a pound of sponge cakes
- an equal quantity, or less if preferred, of cocoanut, grated
- two pints of rich cream
- a quarter of a pound of loaf sugar
- eight well-beaten eggs
- four or five ounces of preserved ginger
Original Instructions
- 1
Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
