Lemon Sponge

Ingredients

• the juice of four lemons
• four eggs
• a cupful of sugar
• half a package of gelatine
• one pint of water

Method

1. 1

   Strain lemon juice over sugar, mix yolks with remaining water, add sugar and lemon, cook until thickened, then add gelatine.

2. 2

   Cool and beat until thick, then mold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 227. The excerpt below is the record exactly as published.

a cupful of sugar ; put the sugar and wine into a bowl and the milk lukewarm in a separate vessel. When the sugar is dissolved in the wine, pour the milk in, holding it high; pour it back and forth until it is frothy. Orate nutmeg over it. CREAM FOR FRUIT. This recipe is an excellent substitute for pure cream, to be eaten on fresh berries and fruit. One cupful of sweet milk ; heat it until boiling. Beat together the whites of two eggs, a tablespoonful of white sugar and a piece of butter the size of a nutmeg. Now add half a cupful of cold milk and a teaspoon- ful of cornstarch ; stir well together until very light and smooth, then add it to the boiling milk ; cook it until it thickens ; it must not boil. Set it aside to cool. It should be of the consistency of real fresh cream. Serve in a creamer. STRAWBERRY SPONGE. One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the gelatine for two hours in half a cupful of the water. Mash the strawberries and add half the sugar to them. Boil the remainder of the sugar and the water gently twenty minutes. Rub the strawberries CUSTARDS, CREAMS AND DESSERTS. 337 through a sieve. Add the gelatine to the boiling syrup and take from the fire immediately ; then add the strawberries. Place in a pan of ice-water and beat five minutes. -Add the whites of eggs and beat until the mix- ture begins to thicken. Pour in the molds and set away to harden. Serve with sugar and cream. Kaspberry and blackberry sponges are made in the same way. LEMON SPONGE. Lemon sponge is made from the juice of four lemons, four eggs, a cup- ful of sugar, half a package of gelatine and one pint of water

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