Lemon Sponge or Moulded Lemon Cream
From Modern cookery, in all its branches, 1884
Serves 3
Adjust isinglass based on weather conditions.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 421. The excerpt below is the record exactly as published.
EMON SPONGE, OR MOULDED LEMON CREAM. Infuse in half a pint of cream the very thin rind of one large lemon, or of one and a half of smaller size ; or, instead of this, rasp the fruit with the sugar which is to be used for the preparation. Add three- quarters of an ounce of fine isinglass, and when this is dissolved throw in seven ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.