Hamburg Sponge
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 93. The excerpt below is the record exactly as published.
HAMBURG SPONGE. Pleat the juice of one lemon and quarter cup sugar. Add the beaten yolks of four eggs and quarter cup sugar. Cook over hot water until thick. Add quarter package gelatine softened in cold water. Reheat and fold in the beaten whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.