Lemon Sponge
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 106. The excerpt below is the record exactly as published.
an ounce of isinglass in half a pint of water ; then add a half-pint jar of any kind of fruit jelly ; when quite melted, strain through a jelly -bag ; then stir till nearly cold, and put it into a mould. No. 461. — Green Jelly. Two oimces of isinglass, two ounces of sweet almonds, half a pint of spinach-juice, ten drops of almond flavour, five ounces of white sugar, and one quart of water. Steep the isinglass twenty minutes in half a pint of cold water ; dissolve it in a pint and a half of boiling water ; strain it, and add the almonds, blanched, and chopped fine, the sugar, and the juice of spinach ; set it over a slow fire till nearly boiling ; then strain through a gauze sieve ; when it becomes thick, pour it into a mould, and it will be ready the following day. The spinach-juice should be strained till perfectly clear before it is used for the jelly. No. 462. — Jelly. One ounce and a half of isinglass, half a pint of orangesyrup, two lemons, one egg, and sugar. Soak the isinglass in half a pint of cold water twenty minutes ; add the same quantity of boiling water ; stir it over the fire till the isinglass is dissolved ; then add the juice oftvvo lemons, and the rind of one, pared thin, and as much orange syrup and water as will make a quart altogether, adding sugar as reqiured. Beat together the white and shell of the egg ; stir 186 VEGETARIAN COOKERY. quickly into the jelly, and boil the whole five minutes, without stirring ; remove it from the fire ; let it remain, covered, five minutes ; then strain it through a flannel jelly-bag, previously dipped in hot water, and wrung quite dry. No. 463. — Lemon Jelly. Four fine lemons, half a pound of white sugar, two ounces of isinglass, and the whites of five eggs. Grate the yellow rinds of the lemons into a pint and a half of water, stirring in the sugar till quite dissolved ; then add the juice of the lemons ; let it remain an hour, and then strain it ; soak the isinglass in half a pint of cold water twenty minutes ; then put it in a pint of boiling water, stirring it till perfectly dis- solved ; strain, and put it in a pan with the water into which the lemons were grated, adding the whites of eggs, well beaten ; tie a small piece of turmeric in muslin, and lay it in a spoonful of water till wet; then squeeze a very little into the jelly to give it the colour of lemon, but not too yellow ; boil it five minutes, mthout Stirling ; when taken off the tire, skim it, and run it through a jelly-bag. No. 464.— Orange Jelly. Four Seville oranges, two sweet oranges, three lemons, two ounces of isinglass, and three quarters of a pound of loaf sugar. Rub some of the sugar on the rinds of oranges and lemons ; then squeeze the juice of the oranges and lemons upon the sugar ; dissolve it in a pint of water, and boil it to a clear syi’up. Boil the isinglass in a pint of water till dissolved ; sti’ain through a fine strainer, and stir till cool ; put it to the syrup ; pass it through a jelly-bag, and put it into a mould. No. 465. — Orange Jelly. One ounce and a half of isinglass, the juice of three Seville oranges, three sweet oranges, one lemon, the grated rinds of one Seville orange, and of one lemon, half a pound of sugar, and half a pint of lemonade. VEGETAKIAN COOKERY. 187 Put half a pint of cold water to the isinglass; let it remain twenty minutes ; put it in a pan with another half-pint of boil- ing water, stirring it till dissolved ; then strain it, and add the sugar, the grated rinds of the lemon, and the Seville orange, the lemonade, and juice of the oranges and lemon; boil all together five minutes, and then strain it through muslin. This jelly will not be very clear, but the colour may be im- proved by adding a little saffron. No. 466.— Cream Sponge. One quart of cream, one ounce and a half of isinglass, six ounces of loaf sugar, and one lemon. Boil the isinglass in the cream ; strain it into a basin, and let it remain till cool, but not set. Take off the rind of a lemon with the sugar ; then grate the sugar into a bowl ; squeeze and strain the lemon-juice upon it ; add the cream, and whisk all together till it begins to stiffen ; put it into moulds, and let it remain till the follo\ving day. No. 467. — Lemon Sponge. Three lemons, half a pound of loaf sugar, one ounce of isin- glass, and the white of one egg
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Cook this with the app: pantry check, scaling, and the assistant.