Lemon Sponge
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one pint of cold water
- one half pint of hot water
- two teacups of sugar
- one tablespoonful of cornstarch
- one pint of milk
- One half box gelatine
- three eggs
Method
- One half box gelatine, juice of three lemons, one pint of cold water, one half pint of hot water, two teacups of sugar, whites of three eggs.
- Soak one-half box of gelatine in the pint of cold water ten minutes;
- then dissolve on the fire adding the juice of the lemons with the hot water and sugar.
- Boil all together two or three minutes;
- pour into a dish, and let it remain until nearly cold and beginning to set;
- then add the whites of eggs well beaten and whisk ten minutes.
- When it becomes the consistency of sponge, wet the inside of cups with the white of eggs, pour in the sponge and set in a cold place.
- Serve with thin custard, made with the yolks of four eggs, one tablespoonful of cornstarch, one-half teacup of sugar, one pint of milk, teaspoonful of vanilla.
- Boil until sufficiently thick and serve cold over the sponge.
- The sponge should be allowed to stand twenty-four hours.