Lemon Sponge
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 106. The excerpt below is the record exactly as published.
hths cup of boiling water and three-quarters cup of sugar. Strain and pour into molds that have been rinsed in cold water. Serve with thin cream. GELATINE JELLY. Mrs. Ida Weir. Mrs. J. L. Gainer. A half box gelatine dissolved in one pint warm water, add one quart boiling water, two and a half cups sugar, one tablespoon citric acid dissolved in a little cold water ; boil twenty minutes ; flavor with ba- nana essence. It can also be used for a salad by pour- ing over ripe fruit, bananas sliced, green grapes, or- anges, etc. Let stand twenty-four hours on ice be- fore using. ICES. CREAMS; ETC. 221 LEMON SPONGE. Soak one-half box of gelatine in one-half cup of cold water for half an hour ; pour on two cups of boil- ing- water and stir well. Add two cups of sugar and the juice of three lemons. Strain and cool until the liquid begins to thicken ; then put in the whites of four eggs
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