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Sponge Cake

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.

Also printed in: Mother Hubbard's cupboard, by First Baptist Church (Rochester, N.Y.). Young Ladies' Society (1887).

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

Method

  1. MRS.
  2. Ten eggs;
  3. very fresh, one pound fine sugar, the weight of five eggs in flour, the rind of two lemons and juice of one.
  4. Break the eggs on the sugar and beat them twenty minutes with two pronged steel carving fork until in a lovely light cream, then grate the lemon rind into it with the juice of one lemon.
  5. Sift the flour several times and next mix in the flour most carefully barely stirring to mix it in, if stirred too much it will make the cake heavy.
  6. Beat it with the back of the fork towards you.
  7. The oven should be a little quick at first until the cake rises, if baking too quickly place a piece of white paper over it and buttered paper should be placed in the pans.
  8. N.
  9. B.--Delicious if properly made.