Lemon Sponge

Ingredients

• an ounce of isinglass or gelatine
• the rind and juice of two lemons
• half a pound of loaf sugar

Method

1. 1

   Put an ounce of isinglass or gelatine into a pint of water, add the rind and juice of two lemons, and half a pound of loaf sugar.

2. 2

   Simmer gently for half an hour.

3. 3

   Strain into a bowl, and when cold and beginning to set, stir in the whites of two eggs beaten to a firm froth.

4. 4

   Whisk until the consistency of sponge, pour into a damp mould, and turn out before serving.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 836. The excerpt below is the record exactly as published.

an ounce of isinglass or gelatine. Let it soak for a few minutes, then put it in a sauce- pan over the fire, with three-quarters of a pound of loaf sugar and the thin rind and strained juice of two fresh lemons. Simmer gently, stirring it all the time, until the isinglass is dissolved ; then pour it out, and put it aside until it is cold and beginning to set. Stir in the whites of thi'ce well-beaten eggs, and whisk all together briskly until it stiffens and as- sumes the appearance of snow, then pile it lightly in a glass dish, and make it look as rocky as possible. If the uniform whiteness is objected to, a tea-spoonful of hundreds and thousands may be strewn over the top just before ser\ang, or half of the snow may be coloured with two or three drops of cochineal. Time to whisk the snow, half an hour. Pro- bable cost, if made with gelatine. Is. 3d. Suffi- cient for eight or ten persons. Lemon, Solid.— Rub the rind of a large fresh lemon with four ounces of sugar, crush I.EM (376) LEM the lumps, and put them into a saucepan with haK an ounce of isinglass and half a pint of cream. Heat gently until the isinglass is dis- solved, then add another half-pint of cream and a wine-glassful of brandy. Stir the mix- ture for three or four minutes, strain it through ■a thick fold of muslin, and when cold add the ;juice of half a lemon. Pour it into a mould that has been soaked in cold water, and put it aside till set. If there is any difficulty in turn- ing it out, loosen the edges with a knife, and dip the mould for an instant in hot, but not boiling, water. Time, half an hour to prepare. Probable cost, exclusive of the brandy. Is. 6d. Sufficient for a pint and a half mould. ' Lemon SOTlfl9.e. — Mix a quarter of a pound of flour very smoothly with a pint and .a half of milk; add a quarter of a pound of : sugar which has been well rubbed upon the rind of three fresh lemons, and a quarter of a pound of butter, and boil gently until the mix- ture is thick and smooth. Pour it out, and stir it until it is nearly cold, then add the yolks of ;six eggs, well beaten. Last of all, whisk the whites of nine eggs to a firm froth, and add them, with the strained juice of two lemons, to the rest. Butter a souffle-mould thickly, half fill it with the mixture, and bake in a moderate oven. If it is necessary to fill tlie mould more than half, tie a baud of weU-buttered white paper round the top, to prevent the contents ninning over. Serve the souffle the moment it comes out of the oven, or its appearance will be spoilt. Time to bake, from thirty to forty minutes. Probable cost, Is. 8d. Sufficient for :six or eight persons. Lemon Sponge. — Put an ounce of isin- , glass or gelatine into a pint of water, add the rind and juice of two lemons, and half a pound of loaf sugar

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