Coffee Sponge
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 233. The excerpt below is the record exactly as published.
COFFEE SPONGE 2 tablespoons granulated gelatine zn 2% cup sugar 1{ cup cold water . 3 egg whites, beaten until stiff 2 cups strong hot coffee Few grains salt _ Add soaked gelatine to hot coffee; add sugar and salt. Strain into bowl, set in pan of ice water. When beginning to thicken, beat until light and fold in egg whites. Mold, chill, and serve with sugar and thin cream JELLIES, CHARLOTTES AND WHIPS 563 KESWICK PUDDING 1 cup sugar 144 tablespoons granulated gelatine in 1 cup boiling water 44 cup cold water 3 egg yolks, slightly beaten 3 egg whites, beaten until stiff Few grains salt Y cup lemon juice Dissolve 34 cup sugar in hot water and bring to boiling point. Add 4 cup sugar and salt to egg yolks. Pour on gradually the boiling sirup and cook, stirring constantly, until mixture thickens. Add gelatine and lemon juice. Strain, set in ice water, and stir until mixture begins to thicken. Fold in egg whites. Turn into mold, first dipped in cold water. Chill and garnish with whipped cream. SPANISH CREAM 1 tablespoon granulated gelatine Y cup sugar (scant) 3 cups milk V4 teaspoon salt 3 egg whites, beaten stiff 1 teaspoon vanilla or 3 egg yolks 3 tablespoons wine Scald milk with gelatine, add sugar, pour slowly on egg yolks, slightly beaten. Return to double boiler and cook until mixture coats spoon, stirring constantly. Remove from heat, add salt, flavoring, and egg whites. Turn into individual molds, first dipped in cold water, chill, and serve with cream or orange mar- malade or Bar-le-duc. Use 1% tablespoons gelatine for a large mold. COFFEE SPANISH CREAM (COFFEE SOUFFLE) 1% cups coffee infusion VY teaspoon salt 4% cup milk 3 eggs 24 cup sugar V% teaspoon vanilla 1 tablespoon granulated gelatine Mix coffee, milk, half the sugar and gelatine, and heat in double boiler. Add to remaining, sugar, salt, and egg yolks slightly beaten. Return to double boiler and cook until mixture coats spoon, stir- ring constantly. Remove from heat, add egg whites beaten until stiff, and vanilla. Mold, chill, and serve with cream, plain or whipped. 564 THE BOSTON COOKING-SCHOOL COOK BOOK MACAROON CREAM 1 tablespoon granulated gelatine Yé teaspoon salt 4 cup cold water 24 cup macaroons, dried 2 cups scalded milk and rolled 3 egg yolks, slightly beaten 1 teaspoon vanilla % cup sugar 3 egg whites Soak gelatine in cold water. Add milk slowly to egg yolks, sugar, and salt. Cook and stir over hot water until mixture coats spoon. Add gelatine and strain into bowl set in ice water. Add macaroons and flavoring, stirring until it begins to thicken; then add egg whites beaten stiff. Mold, chill, and serve garnished with macaroons. Chocolate Macaroon Cream. Scald milk with 1 square unsweetened chocolate. COLD CABINET PUDDING 1 tablespoon granulated gelatine V cup sugar Y4 cup cold water Y teaspoon salt 2 cups scalded milk’ 1 teaspoon vanilla 3 egg yolks 1 tablespoon brandy 6 mnacaroons 3 egg whites, if desired 5 lady fingers Soak gelatine in cold water, add to custard made of milk, egg yolks, sugar, salt. Strain, cool slightly, and flavor. Add egg whites beaten stiff but not dry. Place a mold in pan of ice water, pour in layer of mixture; when firm, add layer of lady fingers soaked in custard, then layer of macaroons soaked in custard; repeat, care being taken that each layer is firm before another is added. Garnish with candied cherries and angelica. Serve with whipped cream. PEACH CABINET PUDDING 1 can peaches 14 cup sugar Y% cup powdered sugar Yg teaspoon salt 2 tablespoons sherry 11% tablespoons granulated gelatine, 1 tablespoon brandy soaked in 2 cups milk 2 tablespoons cold water 3 egg yolks 3 egg whites beaten stiff Drain peaches, cut in quarters, sprinkle with powdered sugar, and pour over sherry and brandy. Make a custard of milk, egg yolks, sugar, and salt, and just before removing from fire add JELLIES, CHARLOTTES AND WHIPS 565 gelatine soaked in water. Strain, add liquor drained from peaches. Stir until mixture begins to thicken, then add egg whites. Line a mold with peaches, pour in custard, and chill. BAVARIAN CREAM 144 cups milk 14 cup cold water 2
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