Lemon Sponge. — (1) Soak loz. of gelatine for two hours in
1 teacupful of water. Pour the strained juice of four
Lemons on 1 breakfast-cupful of caster sugar; beat the
yolks of four eggs, and mix them with the remains of 1
pint of water✪ Lemon Sponge, allowing for the quantity used to soak the
gelatine, add the sugar and Lemon to this, and cook in
the double boiler until it begins to thicken, then add the
gelatine. Strain all through a fine hair sieve into a basin,
stand the basin in a larger one containing iced water, and
whisk occasionally till the sponge has cooled but not
hardened. Beat in the whites of the eggs, not previously
beaten, and continue beating until the mixture is so thick
that it is difficult to stir, then turn it into a mould, and
set it away to harden. When ready to serve, dip the
mould in tepid water, wipe it, and turn the contents on
to a dish. Serve with powdered sugar and cream.
(2) Dissolve Joz. of gelatine, previously soaked in a little
cold water, in 1 teacupful of boiling water. Mix with it
Jib. of loaf sugar and the peel of half a Lemon, simmer
for half-an-hour, then strain it through a line hair sieve.
When nearly cold, mix in the strained juice of one large
Lemon, and whisk until perfectly white and thick. Damp
the inside of a mould with a little cold water, drain it,
pour the sponge in, and leave till set. When ready to
serve, dip the mould in tepid water, wipe it, and turn the
contents out on to a dish.
(3) Soak 1 Joz. of gelatine in f pint of water for half-an-
hour ; then pour it into a saucepan, and mix in the rinds
of two Lemons rubbed on sugar, the juice of three, and
about Jib. of loaf sugar. Stir the mixture over the fire
until boiling, then shift it to the side, and simmer for a
few minutes ; move it from the fire, and add 1 wineglassful
each of brandy and sherry. Whisk the whites of four eggs
to a stiff' froth, and mix them in gradually with the con-
tents of the saucepan, which should be somewhat cool.
Continue heating the whole until a thick snowy mass is
obtained, then put it away in a cool place. When firm, take
the mixture up with a spoon, pile it in a rocky form on a
fancy dish, and serve.
(4) Dissolve Joz. of isinglass in a very little boiling water,
add the strained juice of twelve Lemons, and sugar to
taste, and whisk all together till quite spongy. Wet the
inside of a mould with cold water, pour the sponge into
it, and when set turn it out.
(5) Dissolve foz. of isinglass in a little milk. Whisk 1
pint of cream, the strained juice of three Lemons, and
sufficient sugar to sweeten, to a froth ; add the gelatine by
degrees, continuing to whisk till all the gelatine is added.
Pour it into a mould well wetted with cold water, and
when well set turn it out.
(6) Put loz. of isinglass into a saucepan, pour over it 1
pint of cold water, and let it soak for ten minutes ; then
put it over the fire, and boil till the isinglass is quite
melted. Strain it into a bowl, and let it stand all night.
Add next day the juice of two Lemons and the grated
peel of one. Warm 1 teacupful of raspberry jam before
the fire, and rub it through a sieve, with the back of a
wooden spoon, into the isinglass. Whisk all well together
till quite spongy, put it into a mould, let it stand for a
day in a cold place, and then turn out on to a glass dish.
Page 320 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lemon Sponge. — (1) Soak loz. of gelatine for two hours in 1 teacupful of water. Pour the strained juice of four Lemons on 1 breakfast-cupful of caster sugar; beat the yolks of four eggs, and mix them with the remains of 1 pint of water, allowing for the quantity used to soak the gelatine, add the sugar and Lemon to this, and cook in the double boiler until it begins to thicken, then add the gelatine. Strain all through a fine hair sieve into a basin, stand the basin in a larger one containing iced water, and whisk occasionally till the sponge has cooled but not hardened. Beat in the whites of the eggs, not previously beaten, and continue beating until the mixture is so thick that it is difficult to stir, then turn it into a mould, and set it away to harden. When ready to serve, dip the mould in tepid water, wipe it, and turn the contents on to a dish. Serve with powdered sugar and cream.
(2) Dissolve Joz. of gelatine, previously soaked in a little cold water, in 1 teacupful of boiling water. Mix with it Jib. of loaf sugar and the peel of half a Lemon, simmer for half-an-hour, then strain it through a line hair sieve. When nearly cold, mix in the strained juice of one large Lemon, and whisk until perfectly white and thick. Damp the inside of a mould with a little cold water, drain it, pour the sponge in, and leave till set. When ready to serve, dip the mould in tepid water, wipe it, and turn the contents out on to a dish.
(3) Soak 1 Joz. of gelatine in f pint of water for half-anhour ; then pour it into a saucepan, and mix in the rinds of two Lemons rubbed on sugar, the juice of three, and about Jib. of loaf sugar. Stir the mixture over the fire until boiling, then shift it to the side, and simmer for a few minutes ; move it from the fire, and add 1 wineglassful each of brandy and sherry. Whisk the whites of four eggs to a stiff' froth, and mix them in gradually with the contents of the saucepan, which should be somewhat cool. Continue heating the whole until a thick snowy mass is obtained, then put it away in a cool place. When firm, take the mixture up with a spoon, pile it in a rocky form on a fancy dish, and serve.
(4) Dissolve Joz. of isinglass in a very little boiling water, add the strained juice of twelve Lemons, and sugar to taste, and whisk all together till quite spongy. Wet the inside of a mould with cold water, pour the sponge into it, and when set turn it out.
(5) Dissolve foz. of isinglass in a little milk. Whisk 1 pint of cream, the strained juice of three Lemons, and sufficient sugar to sweeten, to a froth ; add the gelatine by degrees, continuing to whisk till all the gelatine is added. Pour it into a mould well wetted with cold water, and when well set turn it out.
(6) Put loz. of isinglass into a saucepan, pour over it 1 pint of cold water, and let it soak for ten minutes ; then put it over the fire, and boil till the isinglass is quite melted. Strain it into a bowl, and let it stand all night. Add next day the juice of two Lemons and the grated peel of one. Warm 1 teacupful of raspberry jam before the fire, and rub it through a sieve, with the back of a wooden spoon, into the isinglass. Whisk all well together till quite spongy, put it into a mould, let it stand for a day in a cold place, and then turn out on to a glass dish.
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