Lemon Sponge

Ingredients

• Soak one-half box of gelatin
• in one-half cup of cold water
• Add the juice of four lemons
• to one cup of sugar
• the beaten yolks of four eggs
• add two cups of cold water

Method

1. 1

   Bring to a boil, stir in gelatin, strain into a bowl set in ice, beat until it begins to harden, then add beaten egg whites and beat until light and firm.

2. 2

   Fill molds before too hard.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 82. The excerpt below is the record exactly as published.

in one-half cup of cold water. Stir with a fork just enough to mix and pour all into a large mold. When formed, unmold, and serve with cream. GERMAN DESSERT— Beat two eggs and a pinch of salt, add two cupfuls of milk and pour into a deep plate. Soak slices of bread in this, one at a time until softened, but not enough to break. Melt a rounding tablespoon of butter in a pan and in this brown the bread on both sides. Serve with an orange pudding sauce or any kind of liquid sauce preferred. LEMON SPONGE— Soak one-half box of gelatin in one- half cup of cold water. Add the juice of four lemons to one cup of sugar, then the beaten yolks of four eggs, add two cups of cold water

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