Cranberry Sponge

Ingredients

• 1/2 of a box of granulated gelatine
• 1 pint of cranberries
• 2 cupfuls of sugar
• the whites of 4 eggs

Method

1. 1

   Soak gelatine in cold water.

2. 2

   Cook cranberries, rub through a sieve, and add sugar.

3. 3

   Dissolve gelatine, mix, and fold in whipped egg whites.

4. 4

   Mold and chill until firm.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 55. The excerpt below is the record exactly as published.

Cranberry Sponge. Soak ^ of a box of granulated gelatine in J^ of a cupful of cold water. Pick over and wash I pint of cranberries, put into a sauce- pan with % oi 2l cupful of cold water, cover closely and cook until the berries burst, then rub through a sieve. Measure and add more boiling water, if needed, to make i pint of thin pulp. Return to the fire and when al- most boiling add sufficient granulated sugar to make very sweet — this will take 2 cupfuls or more, according to the acidity of the fruit. 201 December* Stir for a moment, add the softened gelatine, stir until thoroughly dissolved, then take from the fire and set aside. When cold and be- ginning to thicken add the whites of 4 eggs

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