Bellevue Lemon Sponge

Ingredients

• 1 gill boiling water
• the lemon juice
• sugar
• Whites of the eggs

Method

1. 1

   Line a wet mould with the coloured jelly and set away on ice.

2. 2

   Dissolve the Gelatine with the boiling water, strain into a basin and cool a little, then add the lemon juice and sugar.

3. 3

   Beat up the whites of the eggs till they are stiff, then gradually add the Gelatine mixture, beating all the time.

4. 4

   When it begins to stiffen pour into the prepared mould.

5. 5

   Turn out when set and serve with cold custard sauce.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 14. The excerpt below is the record exactly as published.

BELLEVUE LEMON SPONGE Line a wet mould with the coloured jelly and set away on ice. Dissolve the Gelatine with the boiling water, strain into a basin and cool a little, then add the lemon. juice Page 26 and sugar. Beat up the whites of the eggs till they are stiff, then gradually add the Gelatine mixture, beating all the time. When it begins to stiffen pour into the prepared mould. Turn out when set and serve with cold custard sauce. CARAMEL BLANC-MANGE Mix the Gelatine with the boiling water. Cook half a cup of the sugar to a dark brown syrup, add the Gelatine, cream, rest of sugar, salt, and vanilla. Strain into small wet mouids. Turn out when cold and serve with milk and sugar. CHOCOLATE PUDDING Put the Gelatine into a saucepan, add the milk, sugar, and chocolate, boil for 10 minutes, stirring all the time. Remove from the fire and add the vanilla. When almost cold beat for five minutes with an egg beater. Pour into a wet border mould. Turn out when set and serve with whipped sweetened cream in the centre. Garnish with smail pieces of angelica. CRYSTAL PALACE PUDDING Put the Gelatine into a saucepan, add one cup of the milk, the sugar, and the cornflour mixed with the half. -cup of milk. Boil for five minutes, stirring all the time. Remove from the fire, add the vanilla and yolks of eggs, mix thoroughly, and pour into a wet mould. Turn out when set and decorate with cherries. DATE MOULD Take the stones out of the dates. Cut the dates in halves, put them into a saucepan with the water and sugar, cook slowly unti! soft, then add the Gelatine, orange juice, wine, and red colouring. Pour into a wet border mould. Turn out when set and serve with whipped and sweetened cream in the centre. Page 27 4 Oss. sugar Whites of 4 egg Lemon jelly coloured red or green (Recipe No. 8) (Four to five persons} ob | 302. COX’S INSTANT POWDERED GELATINE 5 cup boiling water i} pints thin cream % teaspoonful vaniila essence 6 oz. sugar Pinch of salt [Six or seven persons) 53 1 oz. OOZ’S INSTANT POWDERED GELATINE 1 quart milk 4 ozs. grated sweet chocolate 1 oz. sugar 1 teaspoonful vanilla essence Whipped cream Angelica eed to six persons} 63 OOX’S INSTANT POWDERED GELATINE 2 pint milk o'teaspoonfuls cornflour 2 ozs. sugar Yolks 2 eggs z teaspoonful vanilla essence Yew preserved cherries Pie to six persons] 64 3 0 cOx’s INSTANT POWDERED GEHLATINE 2 pint water + lb. good dates > Wineglassful sherry 3 ozs. sugar Juice 1 orange Red colouring 55 ieee to threes persons) * OOX’S INSTABT POWDERED GELATINE 1 egg 1 hil water i orangs 1 lemon 8 Of. SUgaE 566 (Bignt toe nine persons} + G0x8 INSTANT POWDERED GELATINE 1 quart cold water 4 tabiespoonfuls ‘boiling water @ large pineapples 2 lbs. sugar oy cia to six persons) 2 Sox's INSTANT POWDERED GELATINE Ones boiling water Rind nae 8 large lemons 3 eg Sggs Some ghopyes lemon jelly (Recipe No. 8) 58 ive to six persons) “Sox's INSTANT POWDERED GELATINE 1 1b. gooseberries 4+ ib. sugar 1 pint boiling water Green colouring ZGG JELLY Put the Gelatine into a saucepan, add the water and the thinly cut rinds of orange and lemon. Allow them to remain for half an hour. Squeeze the juice of orange and lemon into a cup, fill it up with cold water, add to the Gelatine and stir over a slow fire till quite hot. It must not boil. Remove from the fire, cool slightly, and add the egg well beaten. Pour into a wet mould and turn out when set. FROZEN PINEAPPLE Pare the pineapples, grate them into a sauce- pan, add the cold water and sugar, and stir over the fire till they boil. Dissolve the Gelatine in the boiling water and add to the pineapple mixture. Cool, turn intoa mould, and freeze. GOLDEN PUDDING Put the Gelatine into a saucepan, add the water, sugar, grated rind, and juice of the lemons, then stir over a gentle heat till dissolved. Cool and strain to the eggs, which should be well beaten. Mix well and pour into a wet border mould. Turn out when set and fill the centre with chopped lemon jelly. Garnish with small pink roses or Carnations. GOOSEBERRY MOULD Dissolve the Gelatine with one cup of the water. Wipe, top, and tail the gooseberries, put them into a saucepan with the other cup of water, cook slowly till the skins are quite tender, add sugar, and when it is dissolved rub the gooseberries through a sieve. Add the Gelatine, keep on stirring until it begins to set, and add the colouring. Pour into a wet mould. When set, turn out and serve with cream, Page 28 GOLDFIELD SPONGE Dissolve the Gelatine with the water. Put the yolks of the eggs and the sugar into a saucepan, mix them well, add milk and stir over a slow fire till they thicken, remove from the fire and add the Gelatine. Strain into a basin; when cool add vanilla and colouring, beat thoroughly with an egg beater, add gradually the beaten whites of the eggs, continue beating until spongy, then pour into a ha mould. Serve with chopped lemon jelly. GRAPE SURPRISE Put the Gelatine into a saucepan, add the grape and lemon juice and the sugar; then dissolve, and sce the grated lemon rind. When beginning to set add the grapes skinned and seeded. Pour into a wet mould. Turn out when set. LEMON BLANC-MANGE Mix the Gelatine with half a cup of the milk, then dissolve carefully over the fire. Put the eggs into a saucepan, add two cups of the milk, and stir over the fire for 5 minutes. Mix the rice flour with the remaining two cups of milk, add butter and sugar, stir over the fire until thick, then add the custard, Gelatine, and lemon juice. Pour into a, wet mould and turn out when set. LEMON MILK JELLY Dissolve the Gelatine in a saucepan, in the boiling water, add the sugar and yolks of eggs beaten together and milk; stir until almost boiling, then add the lemon, and strain into a wet border mould. Turn out when firm and serve with whipped and sweetened cream in the centre. NEAPOLITAN BLANC-MANGE Blanch and chop the almonds finely, put them into a saucepan with one pint of the milk, allow to simmer very gently for half an Page 29 59 #0 five persons) * Sox’ 8 INSTANT POWDERED GELATINE 1 gill boiling water

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