Maple Sponge

Ingredients

• One envelope Knox Sparkling Gelatine
• 114 cups cold water
• 2 cups brown or maple sugar
• % cup hot water
• whites of 2 eggs
• 1 cup. chopped nut meats

Method

1. 1

   Soak gelatine in cold water 5 minutes.

2. 2

   Put sugar and hot water in saucepan, bring to boiling point and let boil 10 minutes.

3. 3

   Pour syrup gradually on soaked gelatine.

4. 4

   Cool, and when nearly set, add whites of eggs beaten until stiff, and nut meats.

5. 5

   Turn into mold first dipped in cold water, and chill.

6. 6

   Serve with custard made of yolks of eggs, sugar, a few grains of salt, milk and flavoring.

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 13. The excerpt below is the record exactly as published.

MAPLE SPONGE One envelope Knox Sparkling Gelatine, 114 cups cold water, 2 cups brown or maple sugar, % cup hot water, whites of 2 eggs, 1 cup. chopped nut meats

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