Raspberry Sponge

Ingredients

• 1 oz. of isinglass
• 1/2 pint of water
• 1 pint of cream
• 1 lb. of loaf sugar
• 1/2 the rind of a lemon
• 1/2 lb. pot of raspberry jam
• 1 pint of milk

Method

1. 1

   Dissolve the isinglass in half a pint of water, and strain it.

2. 2

   Beat the cream with a quarter of a pound of pounded loaf sugar, and half the grated rind of a lemon.

3. 3

   Beat a half-pound pot of raspberry jam or jelly in half a pint of milk.

4. 4

   If jam is used, run it through a sieve.

5. 5

   Mix all the ingredients, and whisk until a sponge.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 41. The excerpt below is the record exactly as published.

Raspberry Sponge. For Eight or Ten Persons. — 1 oz. of isinglass ; J pint ff water ; 1 pint of cream ; lb. of loaf sugar ; ^ the rind ff a lemon ; lb. pot of raspberry jam ; pint of milk. Dissolve the isinglass in half a pint of water, and tfcrain it. Beat the cream with a quarter of a poimd if pounded loaf sugar, and half the grated rind of a P3mon. Beat a half-pound pot of raspberry jam or esUy in half a pint of milk. If jam is used run it iirough a sieve. Mix all the ingredients, and whisk intil a sponge. Baked Plum Pudding. For Eight Persons. — fib. of flour; J lb. of suet ; f lb. currants ; J lb. of sultanas ; 2 ozs. of sugar ; 3 eggs ; | irnt of milk. Mix the flour, the suet, the currants, and the ultanas with a little sugar. When well mixed add lie well-beaten eggs and the milk. Bake an hour nd a half. 96 SAVOURIES AND SWEETS. Whip Syllabub. Fok Eight ok Tkn Pkksons. — pints of cream ; 3 wine- ■ glasses of brandy ; 1 lemon ; 6 glasses of sberry ; ^ pint of milk

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