Fruit and Nut Sponge Cake

Ingredients

• 4 eggs
• 2 teaspoonfuls lemon juice
• 1 cup pecan-nut meal
• 1 cup dates
• 4 tablespoonfuls Gluten

Method

1. 1

   Beat the yolks of the eggs to a thick cream; add the two teaspoonfuls of lemon juice, and beat again.

2. 2

   Add one cup of pecan meal and one cup of dates, stoned and cut.

3. 3

   Add the whites of the eggs, beaten stiff, four tablespoonfuls of Gluten or browned flour.

4. 4

   Drop on oiled plates, and bake ten minutes.

5. 5

   Handle carefully till cold.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 80. The excerpt below is the record exactly as published.

Fruit and Nut Sponge Cake. — 4 eggs, 2 tea- spoonfuls lemon juice, 1 cup pecan-nut meal, 1 cup dates, 4 tablespoonfuls Gluten

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