Lemon Sponge

Ingredients

• 1 lemon
• 1 white of egg
• ½ oz. gelatine
• 1 oz. sugar
• 1 gill cold water

Method

1. 1

   Put the juice of the lemon with half the rind in the cold water with the soaked gelatine and sugar.

2. 2

   Stir and melt over the fire, but do not allow it to boil.

3. 3

   While this is preparing, break the egg and separate the yolk from the white.

4. 4

   Beat the white to a stiff froth; draw the gelatine aside from the fire and let it cool a little; then add gradually to the stiff egg froth.

5. 5

   Beat all together until quite stiff; this generally takes from twenty to thirty minutes.

6. 6

   Dip a tin or china mould in cold water then fill with the mixture, which should stand at least half an hour before being used.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 59. The excerpt below is the record exactly as published.

Lemon Sponge. — Required: 1 lemon; 1 white of egg; % oz. gelatine; 1 oz. sugar; 1 gill cold water

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