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Washington Sponge

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

👁️ 2 people have viewed this recipe

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Ingredients

  • • None i box (one ounce) gelatin 1 teaspoonful of vanilla
  • • None 1 cup sugar 4 tablespoonfuls sherry, if you
  • • None 1 pint boiling water use it
  • • None i cup of cold water whites of three eggs
  • • None Cover the gelatin with cold water and let it soak 1/4 hour; then

Instructions

Step 1. add the sugar, the boiling water, and the juice of two lemons; stir until the sugar is dissolved; add the vanilla; strain, and

Step 2. when cold and slightly thickened, drop in the unbeaten whites

Step 3. of the eggs, and add the wine. Stand the bowl in a pan of ice

Step 4. water and with an ordinary egg whip, beat the mixture until it is

Step 5. white as snow. If the mixture is too thin, the gelatin will settle

Step 6. to the bottom. It is a waste of time to begin to beat until the mixture is sufficiently congealed to hold the air. Turn into a

Step 7. mold, and stand aside until perfectly cold. Serve with soft

Step 8. custard sauce made from the yolks of the eggs. Copyright, Mrs. S. T. Rorer.