Strawberry Sponge

Ingredients

• half a box of gelatine
• a cupful of sugar
• the juice and rind of one lemon
• two cupfuls of boiling water
• the whites of three eggs
• half a pint of fresh, firm strawberries

Method

1. 1

   Soak gelatine in cold water, then add lemon juice, sugar, and boiling water.

2. 2

   Stir until dissolved and cool.

3. 3

   When thickening, whip egg whites and fold into the mixture with strawberries.

4. 4

   Pour into a mould and chill.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 202. The excerpt below is the record exactly as published.

Strawberry Sponge Strawberry Floating Island. — Make a custard of a quart of milk, the yolks of four eggs, and a cupful of sugar. Cook until smooth, and when it is cool flavor it with lemon- juice. Beat the whites of the eggs stiff with three table - spoonfuls of powdered sugar, and into this whip the sweetened juice from a pint of crushed strawberries. Serve the cus- tard when ice-cold in a glass dish with spoonfuls of the strawberry meringue floating on top. The me- ringue should not be made until just before it is to be eaten. Strawberry Glaces. — Take a sponge cake two or three days old, and cut it into squares, rounds, and diamonds. Boil I lb. of sugar with a pint of water to a clear syrup. Boil and skim this, and keep trying whether it is done enough by drop- ping a small portion of it at a time into a basin of cold water placed by the side of the stove for the purpose. If the sugar snaps when dropped into the water, and then remains hard, it is ready for the strawberry-juice, which should be added. Take the syrup from the fire, let it cool, and beat it with a wooden spoon till it is quite smooth. Stick the pieces of sponge biscuit one by one on the point of a skewer, dip them into the icing, and place them on a sieve to drain. When all are done, put them in a cool oven for a minute or two to dry. Let them cool and they will be ready for use. Strawberries in Jelly. — Half a cupful of gelatine, one and one-half cupfuls of sugar, one lemon, one cupful of cold water, two cupfuls of boiling water, one pint of capped strawberries. Make a lemon-jelly, and when it begins to form, arrange the berries in regular order in the bottom of a mould wet with cold water. Pour the jelly in upon them, and put all on the ice until the jelly is cold and hard. Turn out on a plat- ter and garnish with whipped cream. Strawberry Meringue. — Cover the bottom of a baking-dish with slices of stale cake dipped in milk. Stem a quart of strawberries and put over ; sprinkle freely with sugar and set in the stove until a syrup is formed. Take out and spread with meringue made of the beaten whites of three eggs and three table-spoonfuls of powdered sugar. Set back in the oven one minute. Serve very cold with whipped cream. Strawberries and Rice. — Have some rice boiled dry so that each ker- nel stands apart ; keep ready to serve hot. Make a rich hard sauce, and beat into it all the strawberries that you can get in. The dessert can be served in two ways — with the rice in the centre and the sauce round it, or the rice in a dish by itself and the sauce in another one. It is just a matter of taste. The result is the same. It can be made with pre- served strawberries, and is very good. Strawberry Short Cake. — One cup- ful of sugar, one table-spoonful of butter, one heaping cupful of flour, quarter of a cupful of milk, three eggs, the whites and yolks beaten separately, one full teaspoonful of baking-powder, one quart of straw- berries. Rub butter and sugar to- gether : add yolks, milk, flour, whites, and baking-powder. Bake in three jelly-cake tins, and when cold place the berries between the layers, sprin- kling them with sugar. Heap whip- ped cream on top of the cake. Strawberry Sponge. — Soak half a box of gelatine in a small cup of cold water for half an hour. Stir in the juice and rind of one lemon and a cupful and a half of sugar, and let it stand an hour longer. Pour on this two cupfuls of boiling water ; stir until dissolved ; strain, and set aside to cool. When it begins to harden, whip the whites of three eggs stiff and beat into it the jelly, a little at a time, until you have a smooth sponge. Stir in then half a pint of fresh, firm Strawberry S

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