Sponge–Orange. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Dissolve 1 oz. of gelatine in 1 pt. of boiling water, strain, and allow to stand till nearly cold.
  2. Mix with the gelatine the juice of 6 oranges and of 1 lemon.
  3. Add the whites of 3 whisked eggs and sugar to taste, rubbed on orange peel.
  4. Whisk the whole together till it looks light and like a sponge.
  5. Put it into a mould and place it on ice till set.
  6. Turn it out.
  7. Garnish this dish with sweetened seedless orange "pigs".
  8. In Italy, scatter a little chopped candied orange peel through the sponge mixture.
Original Text
Sponge–Orange. No. 2. (Ruth Dowden.) 1 oz. of gelatine dissolved in 1 pt. of boiling water, strained, and allowed to stand till nearly cold—mix with it the juice of 6 oranges and of 1 lemon. Add the whites of 3 whisked eggs and sugar to taste, rubbed on orange peel. Whisk the whole together till it looks light and like a sponge. Put it into a mould and place it on ice till set—then you can turn it out. Garnish this dish with “pigs” of seedless orange sweetened. In Italy a little chopped candied orange peel is scattered through the sponge mixture.
Notes
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