Dessert
Boiled sponge cake (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Beat six eggs light, yolks and whites separately.
- Bring to a boil three-quarters of a pound of sugar and a half-cupful of water.
- Boil for five minutes and pour gradually, beating steadily, upon the yolks of the eggs.
- Now whip in the juice of a lemon, a half-pound of prepared flour, and the whites of the eggs, added quickly and lightly.
- The loaf should be done in half an hour.
Historical transcription
Source method
- 1
Beat six eggs light, yolks and whites separately. Bring to a boil three-quarters of a pound of sugar and a half-cupful of water. Boil for five minutes and pour gradually, beating steadily, upon the yolks of the eggs. Now whip in the juice of a lemon, a half-pound of prepared flour, and the whites of the eggs, added quickly and lightly. Bake in brick-shaped tins in a steady oven, covering the cake with paper for the first twenty minutes of the baking. The loaf should be done in half an hour.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.