Lemon Sponge

Ingredients

• an ounce of gelatine
• a pint of water
• the finely-pared rind of two lemons
• the juices of three
• three-quarters of a pound of sugar
• the well-beaten whites of two eggs

Method

1. 1

   Soak overnight an ounce of gelatine in a pint of water.

2. 2

   Then dissolve over the fire, adding the finely-pared rind of two lemons, the juices of three, and three-quarters of a pound of sugar; stir all well together and boil.

3. 3

   Then strain off and allow it to stand till nearly cold, when add the well-beaten whites of two eggs and whisk until it becomes of the consistency of sponge.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 45. The excerpt below is the record exactly as published.

Lemon Sponge Soak overnight an ounce of gelatine in a pint of water. Then dissolve over the fire; adding the finely -pared rind of two lemons, and the juices of three, and three-quarters of a pound of sugar ; stir all well together, and boil. Then strain off, and allow it to stand till nearly cold, when add the well-beaten whites of two eggs

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