Lemon Sponge
From Royal Victoria cook book, 1900
Serves 2
é A. ES.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 40. The excerpt below is the record exactly as published.
LEMON SPONGE.—One cup sugar, 2 cups boiling water, 2 tablespoons corn starch, wet with cold water and 106 DESSERTS. boiled till clear. When cool stir in the juice of 1 lemon and beaten whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.