Rhubarb Jelly Sponge Drops

Ingredients

• a dozen stalks of rhubarb
• 1/4 cup of water
• y^ box of gelatin
• l^ cup of cold water
• 1 V-, cups of sugar
• the juice of 1 lemon
• 1 teaspoon of baking powder
• 1 cup of flour
• 3 eggs

Method

1. 1

   Cut rhubarb into lengths, cook in water until tender, drain juice.

2. 2

   Make jelly from gelatin soaked in cold water and dissolved in rhubarb juice and boiling water.

3. 3

   Add color, sugar, and lemon juice.

4. 4

   Pour jelly into a mold, serve with whipped cream and small cakes.

5. 5

   For sponge drops, sift baking powder with flour, beat eggs, add sugar and flavoring, fold in flour, drop from buttered paper, and ice tops.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 80. The excerpt below is the record exactly as published.

1 cup of water. Cook until it threads, then pour gradu- ally on the beaten whites of 3 eggs. Beat thoroughly and cool. Cut 1 cup of mara- schino cherries into halves and roll in powdered sugar. Beat 8 cups of thick cream until stiff (reserve 1 cup), fold 2 cujis of the beaten cream into the egg mixture, add cherries and vanilla to flavor. I'ut in mould (a lard ]>ail will answer), pack in ice and salt for 4 hours. Turn out and garni.^h with orange sauce. Orange Sauce. Jieat the yolks of :> eggs and \-j cu[) of sugar until light. Add the juice of an 110 SUPERIOR COOK BOOK orani;!' and cook o\er liot water until tlic inixtui'c coiiinu'ijc'es to Ihickon. Cool and fold ill oni' ciipi'al of the Avhippcd crcaiu. This sauce is hue for rice or steamed puddings. j\[rs. K. E. Dkakh. Compote of Apples. ]\!ake a syi-iip with 1 cup of sugar, 1 cu]) of Avater and a S(piare inch of stick cinnamon. Boil slowly for 10 minutes, skiniining well. Core and pare S or 10 tart apples; cook till nearly done in the syrup. Di'ain and cook iheiu a few Jiiinuies in the oven. Boil the syrup till almost like jelly. Arrange the apples on a dish for serving. Fill the eore cavities with jelly or marmalade. I'onr the syrup over them. Put whi])ped cream around tl'c base, and garnish the cream with jelly. A. j\I. Bajmfokd. Lemon Tapioca. One pt. of water. 1 cup of minnte t;i])ioca. Hoil until (dear and (hen mould. LioMON" Sauce. — One taljlespoon of butter, '<? cu))s of confectionery suaar, juice of 1 lemon, 1 tablespoon of crea.m, 1 teas|)()on of lemon extract. Cream th.e butler and sugar, add the cream and beat well, if too soft add more sugar, then tlie lemon juice and extract. Beat well. M]{s. Agxes Johnston" White. Apple Tapioca. Pare as many ap])les as will tit in a pan, th.cn core tluMu ;ind (ill h.olc v/ith sugar; a cu[) tapioca, a (|t. of hot water, flavor and sweeten. Pour o\ci' the a]iples and bake in a Jewel Bange half an hour. P^at cold with sugar and cream. ^li;s. J. PowEi;. Rhubarb Jelly Sponge Drops. Cut a dozen stalks of rhnb'arlj into It-, inch lengths, put iido a double boiler with 14 CU]) of water and cook nntil tender; drain off the juice. Maki' a jelly from y^ box of gelatin soaked in l^ cup of cold water and dissolved in the rhuliarh juice and enough boiling A\-abr to make 2Y_, cups. Add a little red color, or the coloring that comes with sevei'al kinds of gelatin, 1 V-, cups of sugar and the juice of 1 lemon. Einse an earthen mould with cold water, pour in a part of the jelly and rhuliarb. and when it is partly set turn in the remainder. Serve with whipped cream if liked, and small cakes. This is a more delicate and attracti\e way to serve rhubarl) than in the form of pastry. For the sponge drops sift 1 teaspoon of baking powder with 1 cup of flour

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