Lemon Sponge
From Cookery and housekeeping, 1882
Serves 8
Yields yellow and white sponge.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 148. The excerpt below is the record exactly as published.
Lemon Sponge. 8 yolks of eggs, well beaten ; 6 lemons' juice ; 4 lemons' rinds ; \ lb. powdered sugar ; \ oz. isinglass dissolved in a teacup of water.
Cook this with the app: pantry check, scaling, and the assistant.