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📝 Description
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🥘 Ingredients
2 oz. of isinglass, 1-3/4 pint of water, 3/4 lb. of pounded sugar, the juice of 5 lemons, the rind of 1, the whites of 3 eggs.
👨🍳 Method
Dissolve the isinglass in the water, strain it into a saucepan, and add the sugar, lemon-rind, and juice. Boil the whole from 10 to 15 minutes; strain it again, and let it stand till it is cold and begins to stiffen. Beat the whites of the eggs, put them to it, and whisk the mixture till it is quite white; put it into a mould which has been previously wetted, and let it remain until perfectly set; then turn it out, and garnish it according to taste.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Lemon Sponge this week, a delightful foray into the culinary past. I found the process of dissolving isinglass to be surprisingly straightforward, despite its vintage allure. The real charm, however, came from the subtle interplay of lemon rind and juice, which infused the mixture with a bright, refreshing zest that I hadn't anticipated from a 19th-century recipe. The final product was a delightful, light dessert that would be perfect for a weeknight cook looking to impress with minimal effort. I was particularly pleased with how the egg whites incorporated, lending a delightful, airy texture to the sponge. Served chilled, it was a refreshing end to a meal, and I can easily see it becoming a staple in my repertoire of classic desserts.
