Lemon Sponge

Ingredients

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

Method

1. 1

   Soak the gelatine two hours in half a cupful of the water.

2. 2

   Squeeze the lemons and strain the juice on the sugar.

3. 3

   Beat the yolks of the eggs and mix them with the remainder of the water.

4. 4

   Add the sugar and lemon to this, and cook in the double boiler until it begins to thicken; then add the gelatine.

5. 5

   Strain this mixture into a tin basin, which place in a pan of ice water.

6. 6

   Beat with the whisk occasionally until it has cooled, but not hardened.

7. 7

   Add the unbeaten whites of the eggs and beat until the mixture begins to thicken.

8. 8

   Pour into a mould and set away to harden.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 140. The excerpt below is the record exactly as published.

Lemon Sponge. The juice of four lemons, four eggs, one cupful of sugar, half a package of gelatine, one generous pint of cold water

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