cookbooks

Sponge Souffle Recipe

Cover the bottom of a tart-dish with sponge-cakes, pour over a little

brandy and sherry; put in a moderate oven until hot, then pour on the

cakes an egg whip made of two packets of Nelson's Albumen, beaten to a

strong froth with a little sugar. Bake for a quarter of an hour in a

slow oven.

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