Fruit and Nut Sponge Drop Cake

Name: Fruit and Nut Sponge Drop Cake
Ingredients: the yolks of four eggs; two teaspoonfuls of lemon juice; one cup of nut meal; one cup of dates stoned and rubbed to a smooth cream; two tablespoonfuls of gluten meal No. 1 or browned whole-wheat flour

From Every-day dishes and every-day work, 1897

Handle carefully until cold.

Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 85. The excerpt below is the record exactly as published.

Fruit and Nut Sponge Drop Cake. — Beat the yolks of four eggs to a thick cream, add two teaspoonfuls of lemon juice and beat again, add one cup of nut meal and one cup of dates stoned and rubbed to a smooth cream. Beat all together very thoroughly ; lastly add the whites of the four eggs beaten to a very stiff froth and two tablespoonfuls of gluten meal No. 1 or browned whole-wheat flour

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