Cherry Coconut Sponge

Ingredients

• 1 envelope of softened gelatin
• 1/2 cup of boiling sirup from DEL MONTE Canned Cherries
• 2 tablespoons of corn sirup
• 1/2 teaspoon of salt
• grated rind from 1/2 lemon
• juice from 1 lemon
• 2 stiffly beaten egg whites
• 1 cup of the cherries, pitted

Method

1. 1

   Dissolve gelatin in boiling sirup, add corn sirup, salt, lemon rind, and juice.

2. 2

   Set aside until thickened, fold in egg whites and cherries, pour into mold, sprinkle with coconut, and serve with custard.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 108. The excerpt below is the record exactly as published.

2 tablespoons of corn sirup. Add to 2 cups of hot water and cook in the double boiler until clear. Add the juice of 1 lemon and pour into individual wet molds. When firm serve with as many of the berries as desired. FROZEN STRAWBERRIES— Mix 1 can of DEL MONTE Canned Straw- berries, V4, cup of com sirup, the juice of 1 lemon, and freeze. CREME A LA PRAISE— Dissolve 2 tablespoons of softened gelatin in V2 cup each of boiling water and boiling sirup from DEL MONTE Canned Strawberries. Set aside until slightly thickened. Add 1 unbeaten egg white to 1 cup of thin cream and beat until thick. Fold into the thickened strawberry mixture, add % cup {V2 can) of the berries, drained, pour into a serving dish and chill. STEAMED BLACKBERRY PUDDING— Mix 11/2 cups of crumbs, 2 teaspoons of baking powder, V2 teaspoon each of salt and cinnamon; % cup {V2 can) of DEL MONTE Canned Blackberries, drained, V2 cup of the sirup, and 1 well beaten egg. Pour into a greased mold and steam for 2 hours. Serve with the remaining sirup heated. BLACKBERRY BLANC MANGE— Heat 1 cup of sirup from a can of DEL MONTE Canned Blackberries and % cup of water. Moisten 5 tablespoons of cornstarch with V2 cup of cold water, add to the heated mixture and cook in the double boiler until clear and transparent. Pour into serving dish and serve with cream or milk. BLACKBERRY FROTH— Boil % cup {V2 can) of DEL MONTE Canned Blackberries, drained, V2 cup of sirup, and 1 cup of hot water for 5 minutes. Rub through a strainer onto 1 tablespoon of softened gelatin, stir over hot water until gelatin dissolves and set aside until slightly thickened. Beat until foamy and fold in 1 stiffly beaten egg white and pour into serving dish. When firm serve with a custard sauce made from the egg yolk, 1 tablespoon of com sirup, % cup of milk, and ^ teaspoon of vanilla. LOGANBERRY TAPIOCA— Bring to the boiling point % cup each of wat^ and sirup from DEL MONTE Canned Loganberries with % cup each of com sirup and minute tapioca, cook in double boiler until clear and transparent. Arrange % cup (V2 can) of the berries in a serving dish, pour the tapioca over it and chill. ENGLISH LOGANBERRY PUDDING— Spread 6 slices of stale bread with butter or butter substitute, place one-half in the bottom of a well greased mold, put % cup {V2 can) of 'DEL MONTE Canned Loganberries in a layer over this and place the remainder of bread on top. Pour 1 cup of the sirup over all, place a weight on top and stand in a cold place for 12 hours. Turn out in a mold and serve with cream if desired. LOGANBERRIES WITH RICE— Boil y2,cup of rice, 1 cup of boiling water, and ^ teaspoon of salt for 10 minutes. Add 1 cup of sirup from DEL MONTE Canned Loganberries, and V2 cup of drained berries. Cook in double boiler until rice is tender. Fold in 1 stiffly beaten egg white, chill, and serve with a custard sauce. DEL MONTE Canned Cherries Locations for growing cherries must be selected with great care, as the fruit is easily affected by climatic conditions. The superior flavor of DEL MONTE Cherries is due to the care exercised in their growth and preparation. There are three varieties of DEL MONTE Cherries — Royal Anne, Black Tartarian and the White variety, the first being the most popular because of its characteristic flavor and small pit. All our cherries are packed unpitted, as the retention of the pit gives that distinctive flavor which everybody likes. DEL MONTE Cherries are put out in three sizes of tins — No. 1 tall. No. 2 and No. 2^^. The No. 2y2 is re- ferred to in the recipes following. Cherry Suggestions and Recipes Try grapefruit and cherries for a light luncheon salad, with French dressing. This is equally good after a hearty meat course at dinner. Cherries may also be used in potato salad and served with a boiled dressing. Bananas baked with canned cherries for 20 minutes and basted with their sirup, make a delicious and unusual dish. . i Add a cup of stoned cherries to the custard pudding and freezfe, for an inex- pensive summer dessert. Add a few cherries, stoned and cut in pieces, to any fruit or meat jelly to make it more delicious. Use cherries in the sardine salad for an attractive addition. Cherries, stoned, are delicious in a rolled sweet omelet. 9A Del Monte Canned Fruits and Vegetables Try baked cherries and spaghetti for a good conservation pudding using cherry sirup for moistening and spices for seasoning. Cherries, stoned and chopped, and added to peanut butter sandwiches are delicious. Use cherries instead of apples in the baked tapioca pudding for a pleasant change. Cherries, stoned and chopped, and added to cream cheese and chopped nuts, make a sandwich filling which every one will like. Canned cherries to which a little lemon juice has been added, thickened with cornstarch, make a splendid pie filling. Cherries and celery, chopped fine and mixed with mayonnaise, make a good sandwich filling. CHERRY COCONUT SPONGE— Dissolve 1 envelope of softened gelatin in % cup of boiling sirup from DEL MONTE Canned Cherries, add 2 tablespoons of com sirup, ^ teaspoon of salt, grated rind from V2 lemon, and juice from 1 lemon. Set aside until slightly thickened, fold in 2 stiffly beaten egg whites, add 1 cup of the cherries, pitted

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