Lemon Sponge

Ingredients

• one-half box of gelatine
• one and one-half pints of cold water
• one pound of white sugar
• rind of two and juice of three lemons
• whites of three eggs

Method

1. 1

   Dissolve the gelatine over the fire, then add the sugar, rind, and juice of lemons.

2. 2

   Boil all together for a few minutes.

3. 3

   When nearly cold, add the beaten whites of eggs, beat all well together, then set it in a cool place.

4. 4

   When it begins to thicken, stir thoroughly; let stand again and beat as before.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 122. The excerpt below is the record exactly as published.

LEMON SPONGE. To one -half box of gelatine, take one and one-half pints of cold water; dissolve over the fire, then add one pound of white sugar, rind of two and juice of three lemons. Boil all together for a few minutes. When nearly cold, add the whites of three eggs, beaten to a froth. Beat all well together, then set it in a CUSTARDS, CREAMS, ETC. 205 cool place. When it begins to thicken, stir thoroughly; let stand again and beat as before. The oftener this is repeated the whiter it will become. Pour into moulds; serve with cream. One-half this recipe is enough for six persons. FRENCH ICE CREAM. One quart of sweet cream, yolks of four eggs, one-half ounce of gelatine, one small cupful of sugar, two teaspoonfuls of va- nilla, or bitter almond extract. Soak the gelatine in just water enough to cover it, for an hour. Strain, and stir into a pint of the cream made boiling hot. Beat the yolks with the sugar, and add the boiling mixture, beaten in a little at a time. Heat until it begins to thicken, but do not actually boil; remove it from the fire, flavor, and while it is still hot stir in the other pint of cream, whipped to a stiff froth. Beat this whip, a spoonful at a time, into the custard until it is the consistency of sponge cake batter. Dip a mould in cold water, pour in the mixture, and set on the ice to form, CHARLOTTE RUSSE. « First, line the moulds with sponge lady-fingers — you can get them at the bakery, and, if fresh, are very nice, and saves much trouble — pack them around the sides of the mould, which should be about as deep as the fingers are long, so that they will keep in place firmly; stick them together with jelly. Second, pour a teacupful of boiling water over half a box of gelatine, and dis- solve it thoroughly. Then take oce pint of thick cream from the ice, and whip it until it thickens; then pour in briskly, the gela- tine, two teaspoonfuls of vanilla, the whites of seven eggs, beaten to a froth, and one teacupful of powdered sugar; fill the mould to the top of the lady-fingers, and put in a cool place. This will fill two good sized moulds. CHARLOTTE RUSSE — Very fine. One pint of whipped cream, one-half ounce of gelatine, dissolved in one gill of hot milk, whites of two eggs, one small teacupful of powdered sugar; flavor with bitter almond and vanilla. Mix the cream, eggs, and sugar; flavor, and beat in the gelatine and milk 206 CUSTARDS, CREAMS, ETC. last. It should be quite cold before it is added. Line a mould with slices of sponge cake and fill with the mixture. Set upon the ice to cool. CHARLOTTE RUSSE. One ounce of gelatine, one pint of sweet milk, one of cream, four eggs, sugar to taste; beat the sugar and yolks of eggs to- gether until very light, boil the gelatine in the milk, and strain over the eggs and sugar; whip the cream, which must be very cold, to a nice froth and add to the above; flavor with vanilla. Line the dish you wish to serve it in with sponge cake, and pour the mixture in; then set it on ice till wanted. CHARLOTTE RUSSE — Very nice. One pint of whipped cream, two eggs, one and one-half cup- fuls of sugar, two-thirds of a cup of sweet milk, one teaspoonful of vanilla, one-half box of gelatine

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