Apricot Sponge

Ingredients

• y2 box of gelatine
• y2 cup of cold water
• 1 qt. can of apricots
• juice of 2 lemons
• 1 cup of sugar
• whites of 3 eggs

Method

1. 1

   Soak gelatine in cold water, press apricots through a sieve, boil sugar and water, add gelatine, strain into apricots, stir until thick, then add beaten egg whites.

2. 2

   Turn into a mould and chill.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 49. The excerpt below is the record exactly as published.

Apricot Sponge. Cover a y2 box of gelatine with a y2 cup of cold water and soak a y2 hour. Press i qt. can of apricots through a sieve, add the juice of 2 lemons. Boil i cup of sugar and a y2 cup of water together for 3 minutes, add the gelatine, strain into the apricots and stir until they begin to thicken, then stir in the well-beaten whites of 3 eggs. Turn into a fancy pudding mould, and stand away until ice cold. Serve with cream. — From " Table Talk," Phila. 21. — Cream Jelly. Soak y2 box of gelatine, and add 1 cupful sugar and 1 cupful wine ; cover 1 hour. Put the covered bowl in a pan of hot water until the contents are dissolved. Strain and cool (covered) ; add 1 pint of whipped 158 November. cream beaten in, and mould. — From Good Housekeeping. 22. — Queen's Pudding. Soak i pt. of nice bread crumbs in i qt. of milk, yolks of 4 eggs, 1 cup of sugar

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