Lemon Sponge

Ingredients

• Two ounces of gelatine
• one pint of cold water
• half a pint of boiling water
• three-quarters of a pound of white sugar
• juice of four lemons
• the well beaten whites of three eggs

Method

1. 1

   Pour the gelatine over cold water and let it stand for fifteen minutes.

2. 2

   Add boiling water, sugar, and lemon juice.

3. 3

   When cold and before it begins to firm, add the beaten egg whites.

4. 4

   Beat the mixture for fifteen minutes until white and thick, then put in a mould first wet in cold water.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new home cook book (1896), page 97. The excerpt below is the record exactly as published.

Two ounces of gelatine ; pour over one pint of cold water ; let it stand fifteen minutes ; add half a pint of boiling water, three-quarters of a pound of white sugar, and the juice of four lemons. When the gelatine is cold, before it begins to get firm, add the well beaten whites of three eggs ; beat the whole fifteen minutes, until the mix- ture is quite white, and begins to thicken ; then put in a mould first wet in cold water. LEMON SPONGE

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