Lemon Sponge

Ingredients

• an ounce of isinglass or gelatine
• the rind of two lemons
• three-quarters of a pound of loaf sugar
• the juice of three lemons
• the whites of two eggs

Method

1. 1

   Soak isinglass in cold water for an hour.

2. 2

   Dissolve over fire, add sugar and lemon juice, boil for 3-4 minutes, and let cool until beginning to set.

3. 3

   Whisk egg whites and add to mixture, whisk until sponge-like, pile in a glass dish, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 229. The excerpt below is the record exactly as published.

the whites of the eggs should be put aside; they will be wanted presently) Blitter a small pudding-dish, or, if preferred, line it with pastry, pour in the mixture, and bake in a well-heated oven till it is set and nicely browned. Put the two whites of eggs upon a plate, and whisk them until the froth can be cut in two with a knife. After they are whisked mix about a spoonful of sifted arrowroot with them to keep the froth firm, add as much white sugar as will sweeten the icing, and place it in broken lumps on the top of the pudding. Put it in the oven till lightly browned on the top, and it is ready to serve. Cheese (June 8th). Tea. — Vienna Bread (August 26th) ; Sultana Cake (August 2nd). Supper. — Hambro’ Salad (August 8tli) ; Pie (August 7th) ; Pulled Bread (August 27th). _ Things that must not be Forgotten. 1. If any salmon is left, pickle it as soon as possible after it leaves the table (May 30th). 2. Turn over the mackerel in the vinegar. 3. Put a cupful of white haricot beans to soak all night in cold water. August SOth. Breakfast. Lunclieon. Dinner. Pickled Salmon. Chops, Stewed in their own Haricot Puree. Potted Pheasant. Gravy Minced Veal. Hot Buttered Toast. Lemon Sponge. Bacon Rolls. Dry Toast. Brown and White Bread and Butter. Marmalade. Oatmeal Porridge. Potatoes. Cabbage. Chocolate Pudding. Custard. Cheese. Marketing. For tlie Day.— Two pounds and a half, or more, of Mutton Chops from the loin ; three-quarters of a pound of Bacon (half of this is for dinner and half for breakfast to-morrow) ; Potatoes : Cabbage ; half a pound of French Chocolate. For To-morrow.— Three or four French or Globe Artichokes (these may have to be ordered) ; a Lamb’s Fry (Marketing, May 15th) ; Tomatoes. Breakfast. — Pickled Salmon (May 30th); Potted Grouse (January 7th) ; Oatmeal Porridge (January 25th), Luncheon. — Chops, Stewed in their own Gravy (May 29th): Lemon Sponge. — Custard is to be made later in the day. For this the yolks of the eggs only will be needed, and therefore the whites may be utilised by making them into Lemon Sponge. This dish is a pretty and inexpensive one for a supper or cold collation". Soak an ounce of isinglass or gelatine, and the rind of two lemons thinly pared, A YEAR'S COOKERY. 289 in a pint of cold water for an hour. Take out the rind, dissolve the gela¬ tine over the fire, and add three-quarters of a pound of loaf sugar, and the juice of three lemons

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