LA SPONGADA DI ROMA.
INGREDIENTS:—One pint of clarified syrup, six ounces of dissolved chocolate, a table-spoonful of vanilla sugar, an equal quantity of cinnamon sugar, four ounces of shred pistachios, two ounces of Diacolon, or ginger-comfits, six whites of eggs.
Mix the syrup, dissolved chocolate, the whites of eggs (previously broken up with a fork in a basin), the vanilla and cinnamon sugars; and, when these are well mixed together, let them be strained through a sieve and poured into the freezing-pot, previously set with ice, &c., in a pail for the purpose. Next, let the freezing pot be worked or twirled round with the left hand, while the spongada is being at the same time worked with a spatula held in the right hand, bearing in mind that the method of working the ice, while it is being frozen, is requisite, in order to facilitate the addition of the fixed air, necessary to promote its lightness, and by means of which its volume is thus increased twofold. When the spongada has become firm, and at the same time light, the ginger comfits and the shred pistachios should be lightly mixed in with it; and immediately after, let the spongada be moulded in any kind of iced-pudding-mould; and after it has been properly immersed in rough ice prepared in the usual way, for about three hours, let the spongada be carefully turned out upon a napkin and served for a second-course remove.