Lemon Sponge

Ingredients

• the rinds of two lemons
• one pint of water
• half an ounce of gelatine
• the whites of two eggs

Method

1. 1

   Simmer the rinds of two lemons in one pint of water for ten minutes, dissolve in it half an ounce of gelatine, add the lemon juice, sweeten to taste.

2. 2

   Strain, and let it cool.

3. 3

   Whip the whites of two eggs quite stiffly, mix with the strained lemon juice and water, and whisk until it stiffens and becomes spongy.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 58. The excerpt below is the record exactly as published.

Lemon Sponge. Simmer the rinds of two lemons in one pint of water for ten minutes, dissolve in it half an ounce of gelatine, add the lemon juice, sweeten to taste. Strain, and let it cool. Whip the whites of two eggs

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