Cherry Sponge

Ingredients

• Put the cherries into a saucepan
• add the cold water
• and sugar
• add the Gelatine dissolved with the boiling water
• red colouring
• and essence
• add the stiffly beaten whites of eggs
• Pour into a wet mould

Method

1. 1

   Stew cherries with cold water and sugar until juice is extracted.

2. 2

   Strain, add dissolved Gelatine, red colouring, and essence.

3. 3

   When nearly cold, fold in beaten egg whites.

4. 4

   Pour into a wet mould and set on ice until required.

5. 5

   Serve with chopped lemon jelly.

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.

CHERRY SPONGE Put the cherries into a saucepan, add the cold water and sugar, and stew gently till all the juice is extracted. Strain, add the Gelatine dissolved with the boiling water, red colouring, and essence. When nearly cold, add the stiffly beaten whites of eggs. Pour into a wet mould

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