Lemon Sponge
A historical recipe from The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914).
A historical recipe
The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Project Gutenberg eBook #49707.
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 The Sure to Rise Cookery Book Is Especially Compiled, and Contains Useful, Everyday Recipes, also Cooking Hints, by T.J. Edmonds Ltd. (1914). Digitised by Project Gutenberg, eBook #49707 (https://www.gutenberg.org/ebooks/49707). 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.
New Zealand. Associated with New Zealand by the book is about New Zealand cookery (Cooking, New Zealand); 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- ¾ pint cold water
- a glass dish immediately
- ¾ oz. gelatine
- 2 lemons Whites
- 2 eggs
Method
- ½ packet isinglass or gelatine 5 ozs.
- loaf sugar ¾ pint cold water 2 lemons Whites of 2 eggs Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over the fire with the rind of two lemons thinly pared, add the sugar and the juice of 2 lemons.
- Boil all together 2 or 3 minutes;
- strain and let it remain until nearly cold, and beginning to set, then add the white of 2 eggs, well beaten, and whisk 10 minutes, when it will become the consistence of sponge;
- put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible.
- All fruit sponges are made in the same way.
- If syrups are used for flavouring, use ¾ oz.
- gelatine.