Lemon Sponge Recipe

To an ounce of Nelson's Gelatine add one pint of cold water, let it

stand for twenty minutes, then dissolve it over the fire, add the rind

of two lemons thinly pared, three-quarters of a pound of lump sugar,

and the juice of three lemons; boil all together two minutes, strain it

and let it remain till nearly cold, then add the whites of two eggs well

beaten, and whisk ten 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.



This favourite sweetmeat is also most easily and successfully made with

Nelson's Lemon Sponge. Dissolve the contents of a tin in half-a-pint of

boiling water, let it stand until it is on the point of setting, then

whip it until very white and thick.



If any difficulty is experienced in getting the Lemon Sponge out of the

tin, set it in a saucepan of boiling water for fifteen minutes. In cold

weather also, should the sponge be slow in dissolving, put it in a

stewpan with the boiling water and stir until dissolved; but do not boil

it. It is waste of time to begin whipping until the sponge is on the

point of setting. A gill of sherry may be added if liked, when the

whipping of the sponge is nearly completed. Put the sponge into a mould

rinsed with cold water. It will be ready for use in two or three hours.

A very pretty effect is produced by ornamenting this snow-white sponge

with preserved barberries, or cherries, and a little angelica cut into

pieces to represent leaves.

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