Spongada alla Romana

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (2)
  1. Dissolve 6oz. of fine vanilla chocolate and put it into a basin with a pint of good sugar syrup, the whites of six eggs (lightly broken up, but not beaten, with a fork), and a tablespoonful each of vanilla and cinnamon sugars;
  2. mix these all well together, then strain the whole through a sieve into the freezing pot, and work it as described above till it has increased to nearly twice the original bulk, when you dish it and stand it in the ice cave for two or three hours till wanted.
Original Text · last edited 4 days ago
Spongada alla Romana.—Dissolve 6oz. of fine vanilla chocolate and put it into a basin with a pint of good sugar syrup, the whites of six eggs (lightly broken up, but not beaten, with a fork), and a tablespoonful each of vanilla and cinnamon sugars; mix these all well together, then strain the whole through a sieve into the freezing pot, and work it as described above till it has increased to nearly twice the original bulk, when you dish it and stand it in the ice cave for two or three hours till wanted.
Notes
—