Dinner
Strawberry sponge
Marion Harland’s original method for Strawberry sponge, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Soak one-half package of gelatine in one-half cupful of cold water for two hours.
- Mash one quart of fine strawberries and add one-half cupful of sugar and the juice of two lemons.
- Boil one-half cupful of sugar in a cupful of water gently for twenty minutes.
- Then add the strawberries, pour the mixture into a dish set in cracked ice and beat thoroughly for five minutes.
- Add the beaten whites of four eggs and beat until the mixture begins to thicken.
Historical transcription
Source method
- 1
Soak one-half package of gelatine in one-half cupful of cold water for two hours. Mash one quart of fine strawberries and add one-half cupful of sugar and the juice of two lemons. Boil one-half cupful of sugar in a cupful of water gently for twenty minutes. Rub the strawberries through a sieve. Add the gelatine to the boiling syrup and take from the fire at once. Then add the strawberries, pour the mixture into a dish set in cracked ice and beat thoroughly for five minutes. Add the beaten whites of four eggs and beat until the mixture begins to thicken. Pour into molds and set away until firm.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.