Apple Sponge

Ingredients

• one pound
• one pint of water
• one cupful of sugar
• the juice of one lemon
• the well beaten whites of three eggs

Method

1. 1

   Pare and quarter sufficient apples to make one pound; put them into a saucepan, cover with one pint of water; stew slowly until apples are tender.

2. 2

   While these are stewing, cover one package of Knox gelatine with one-half cup water and allow it to soak for one-half hour.

3. 3

   Add this to the hot apples; press through a colander, add one cupful of sugar and the juice of one lemon.

4. 4

   When the mixture begins to congeal and is not yet thick, stir in carefully the well beaten whites of three eggs, turn into a mold to harden.

5. 5

   Serve with a soft custard made of yolks of the three eggs.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 49. The excerpt below is the record exactly as published.

Apple Sponge Pare and quarter sufficient apples to make one pound; put them into a saucepan, cover with one pint of water; stew slowly until apples are tender. While these are stewing, cover one package of Knox gelatine with one-half cup water and allow it to soak for one-half hour. Add this to the hot apples; press through a colander, add one cupful of sugar and the juice of one lemon. When the mix- ture begins to congeal and is not yet thick, stir in carefully the well beaten whites of three eggs

Cook this with the app: pantry check, scaling, and the assistant.