Caramel Sponge

Ingredients

• Sugar, % cup
• 1 cup of cold water
• Water, % cup
• Lemon, 1
• 1 tablespoon of gelatine
• 2 egg whites
• Boiled custard

Method

1. 1

   Cook the sugar, stirring all the time, till it melts and caramels.

2. 2

   Add the water and stir till well incorporated with the sugar.

3. 3

   Soften the gelatine in the cold water and turn it into the hot sugar.

4. 4

   Cool and add the strained juice of the lemon.

5. 5

   Beat the egg whites till stiff and dry and gradually beat into the jelly with an egg beater.

6. 6

   Beat occasionally till it will hold its shape, then turn into a mold.

7. 7

   Serve with cold boiled custard.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 56. The excerpt below is the record exactly as published.

. Egg whites, 4. Strawberries, 1 cup. Soak the gelatine in the cold water for y2 hour. Pour on the boiling water, add sugar and stir till dissolved. Add the straw- berry juice and strain. Put on ice, stirring occasionally till it be- comes thick. Then beat well with an egg beater, add the stiffly beaten egg whites, and beat all till smooth. Lastly turn in straw- berries, which have been cut in quarters and sweetened. Pour into mold and chill. Serve with a custard sauce made with the yolks of the eggs. ORANGE SUNSHINE. Gelatine, iy2 tablespoons. Orange juice, 114 cups. Cold water, y2 cup. Egg, 1. Boiling water, 1 cup. Sugar, y2 cup. Lime, 1. Soften gelatine in cold water. Place in saucepan with boiling water, orange juice, shell and white of egg, sugar, and juice of the lime. Beat till mixture boils, remove at once, cover and set on back of stove for 10 minutes, then strain through cheese cloth, and pour into mold. Chill and serve. DESSERTS. 125 ORANGE AND GRAPEFRUIT CHARLOTTE. Gelatine, !/4 box. Orange juice, y2 pint. Cold water, 14 CUP- Grapefruit juice, 1 tablespoon. Boiling water, 14 cup. Whipped cream, •% pint. Lady fingers. Soak gelatine in cold water for five minutes, pour on boiling water and stir till thoroughly dissolved. Add fruit juices, strained, and set aside to harden. When partly set fold and beat in whipped cream. Line a mold with lady fingers, pour in gelatine and set on ice to harden. ORANGE AND APRICOT JELLY. Gelatine, y2 box. Boiling water, 1 cup. Apricot juice, 1 cup. Sugar, 1 cup. Cold water, y2 cup. Lemon juice, 1 teaspoon. Orange juice, 1 cup. Sliced apricots. Soak gelatine in cold water and dissolve in boiling water. Add sugar and stir till dissolved, then add fruit juice, strained. Pour into a wet mold lined with slices of apricot. Serve with whipped cream. COFFEE FLUMMERY. Strong coffee, 1% cups. Gelatine, 1 tablespoon. Milk, 1 cup. Eggs, 3. Sugar, 2-3 cup. Salt, a pinch. Vanilla. Strain the cold coffee through muslin, stir in gelatine and let soak for i/o hour. Then add milk, sugar, salt and beaten egg yolks and cook till it thickens a litte. Remove from fire, add flavoring and fold in stiffly beaten egg whites. Turn into a mold and chill. JELLIED ICED TEA. Granulated gelatine, U/a Strong, hot tea, 1 pint. ounces. Cold water, i/2 CUP- Sugar, 1 cup. Lemons, 2. Soak gelatine in cold water for 1 hour, then dissolve in hot tea, add sugar and juice of the lemons, strain and place on ice to chill. Serve with whipped cream. Dixie. 126 DESSERTS. EGYPTIAN JELLY. Gelatine, y2 box. Preserved ginger, 3 pieces. Cold water, 1 cup. Lemon juice, 1 tablespoon. Rice, y2 cup. Orange juice, 1 tablespoon. Figs, 2. Ginger juice, 1 dessertspoon. Dates, 4. Cream. Powdered sugar, 2-3 cup. Soak the gelatine in the cold water for 1/2 hour. Boil the rice in plenty of salted water for 25 minutes, and drain. Cut up the fruit, add the fruit juices and let stand V2 hour. Whip the cream stiff, add the sugar and gelatine which has been dissolved over hot water. Add fruit and rice and stir from the bottom up till it begins to stiffen. Turn into mold and chill. CARAMEL SPONGE. Sugar, % cup. Cold water, 1 cup. Water, % cup. Lemon, 1. Gelatine, 1 tablespoon. Egg whites, 2. Boiled custard. Cook the sugar, stirring all the time, till it melts and caramels. Add the water and stir till well incorporated with the sugar. Soften the gelatine in the cold water and turn it into the hot sugar. Cool and add the strained juice of the lemon. Beat the egg whites till stiff and dry and gradually beat into the jelly with an egg beater. Beat occasionally till it will hold its shape, then turn into a mold. Serve with cold boiled custard. RUSSIAN JELLY. Gelatine, i/2 box. Sugar, 2-3 cup. Cold water, y± cup. Orange juice, !/4 cup. Boiling water, 1 cup. Sauterne, i/2 cup. Lemon juice, iy2 tablespoons. Soak the gelatine in the cold water for half an hour, then dissolve in the boiling water, add sugar, sauterne and fruit juices. Cool slightly then set bowl in pan of ice water and beat with an egg beater till frothy and firm enough to mold. Turn into a mold and chill. DESSERTS. 127 JELLIED APPLES. Gelatine, 1 envelope. Lemon, 1. Water, 1 quart. Sugar, 2 cups. Apples, 2 quarts. Soak the gelatine in 1 cup of the cold water for V2 hour. Boil the remaining iy2 pints of water, juice of the lemon and the sugar rapidly for 5 minutes, then add the apples previously peeled, quar- tered, and cored, a few at a time. Cook a few moments until tender. Drain and place in mold wet with cold water. Dissolve gelatine in hot liquid, pour over apples and set aside to chill. Serve with whipped cream. Mother, South Weymouth. JELLIED BAKED APPLES. Medium-sized apples, 6. Lemon juice. Gelatine, V± box. Sugar. Cloves. Pare, core and bake the apples, sprinkling them with lemon juice and sugar, sticking each with one or two cloves and adding a little hot water before putting them in to bake. Bake slowly till they are perfectly soft, being careful that they do not lose their shape. When they are tender put each carefully in a mold a little larger than the apple. Add the gelatine softened with y2 cup cold water to the liquor in which the apples were baked, adding water and lemon juice to make a pint. Heat it, strain and pour over apples. Chill, unmold and serve with whipped cream. PRUNES IN JELLY. Prunes, V2 pound. Oranges, 2. Granulated gelatine, 1 table- Lemon juice, y2 cup. spoon. Sugar, 1 cup. Remove stones and stems from stewed prunes and put in round mold. Dissolve the gelatine in the orange juice, add 1% flips of the water in which the prunes were stewed, which should be boiling hot, the lemon juice and sugar. Pour over the prunes and when cool place on the ice tdfcchill. Serve with whipped cream. 128 DESSERTS. JELLIED PEACHES. Large peaches, 12. Sugar, l1/^ cups. Gelatine, y2 box. Water, iy2 pints. Soak gelatine in i/o cup of cold water

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