Orange Sponge

Ingredients

• One cup of water
• a pinch (one-eighth teaspoonful) of salt
• four tablespoonfuls of sugar
• one and one-half of cornstarch
• the whites of one or two eggs
• half and half, orange juice and water

Method

1. 1

   Omit the lemon juice and substitute orange juice for part or all of the water.

2. 2

   Cook the cornstarch in this mixture for half the time allowed for the lemon sponge, then add the sugar and beaten egg whites.

3. 3

   Mold and chill.

Nutrition per serving

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 59. The excerpt below is the record exactly as published.

One cup of water, a pinch (one-eighth teaspoonful) of salt, four tablespoonfuls of sugar, two of lemon juice, and one and one-half of cornstarch. The whites of one or two eggs, stiffly beaten. Method. Boil the water, add the salt, then the corn- starch, either blended with sugar or rubbed to a smooth paste with a little cold water. Cook in a double boiler for 30 m., or for 15 m. if cooked directly over the fire. In the latter case the mixture should be constantly stirred to avoid burning. Remove from the heat, and while still in the saucepan beat in the stiffly beaten whites of eggs. Add the lemon juice, beating this in also. Mold and chill. Repeat this pudding, using the following method. Add the lemon juice, sugar, and cornstarch at the same time, and cook them together for 15 to 30 m.; then proceed as before. Compare the flavor and consistency of the two puddings. Orange Sponge Omit the lemon juice, and substitute orange juice for part or all of the water. A good proportion is half and half, orange juice and water

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