Peach Sponge

Ingredients

• Two-thirds of a quart of peaches
• One-half box of gelatine
• Four eggs (whites)
• One cupful of sugar
• One and one-half cupful of water

Method

1. 1

   Peel the peaches, cut them up small, and measure them.

2. 2

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

3. 3

   Boil the rest of the water and sugar together for fifteen minutes.

4. 4

   Mash the peaches fine, press them through a colander, and turn the syrup over them.

5. 5

   Cook the mixture in boiling water for five minutes, stirring all the time.

6. 6

   Add the gelatine, stir for five minutes more, then place in cold water and stir until it begins to cool.

7. 7

   Add the beaten egg whites and stir until it begins to harden, then turn into a mould.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 216. The excerpt below is the record exactly as published.

PEACH SPONGE. Two-thirds of a quart of peaches. One-half box of gelatine. ,Fonr eggs (whites). One cupful of sugar. One and one-half cupful of water. Peel the peaches, and cut them up small, measuring them after thus prepared. Place the gelatine in half a cupful of water, and set to soak for two hours in a cool place; or if hurried, place it on the back of the range, where it will dissolve in half an hour. The dessert, how- ever, will not be of so fine a flavor if prejoared by the latter method. Boil the rest of the water and the sugar together for fifteen minutes. Mash the peaches fine, 496 THE PA TTERN COOK-BOOK. press them through a fine colander, and turn the syrup over them. Place the sauce-pan containing the mixture in another full of boiling water, and cook for five minutes, stirring all the time. Add the gelatine, and stir for five minutes more ; then place the pan in cold water, and stir the sponge until it begins to cool ; also add the whites of the eggs, well beaten, and stir until the whole begins to harden, at which point turn it into a mould, and set in a cold place. At serving time turn the sponge from the mould, and send to table with cream and sugar. STRAWBERRY SPONGE. One quart of strawberries. One-half box of gelatine. Four eggs (whites)

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