Dressing for Sponge-Cake Roll

Ingredients

• the pulp and juice of three lemons
• the rind of one
• two tablespoonfuls of butter
• six eggs beaten separately
• sugar to the taste
• three-quarters of a tea-cupful of cold water

Method

1. 1

   Put all these ingredients together on the fire, and stir constantly until thick.

2. 2

   Do not let it boil.

3. 3

   Let it get cold, and use in place of jelly.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 86. The excerpt below is the record exactly as published.

the pulp and juice of three lemons (extracting all the seeds), and the rind of one, either grated or chopped up very fine, two table-spoonfuls of butter, six eggs beat- en separately, sugar to the taste, three-quarters of a tea- cupful of cold water

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