Sponge Biscuits (No. 66)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Break into a round-bottomed preserving-pan nine good-sized eggs, with one pound of sifted loaf sugar, and some grated lemon-peel.
  2. Set the pan over a very slow fire, and whisk it till quite warm (but not too hot to set the eggs).
  3. Remove the pan from the fire, and whisk it till cold, which may be a quarter of an hour.
  4. Then stir in the flour lightly with a spattle.
  5. Previous to which, prepare the sponge frame as follows:—Wipe them well out with a clean cloth, rub the insides with a brush dipped in butter, which has been clarified, and sift loaf sugar over.
  6. Fill the frames with the mixture.
  7. Throw pounded sugar over.
  8. Bake them five minutes in a brisk oven.
  9. When done, take them from the frames, and lay them on a sieve.
Original Text
Sponge Biscuits.—(No. 66.) Break into a round-bottomed preserving-pan379-* nine good-sized eggs, with one pound of sifted loaf sugar, and some grated lemon-peel; set the pan over a very slow fire, and whisk it till quite warm (but not too hot to set the eggs); remove the pan from the fire, and whisk it till cold, which may be a quarter of an hour; then stir in the flour lightly with a spattle; previous to which, prepare the sponge frame as follows:—Wipe them well out with a clean cloth, rub the insides with a brush dipped in butter, which has been cla[380]rified, and sift loaf sugar over; fill the frames with the mixture; throw pounded sugar over; bake them five minutes in a brisk oven: when done, take them from the frames, and lay them on a sieve.
Notes
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