Recipe: Lemon Sponge
Title: Lemon Sponge
Categories: Cakes, 1941
Servings: 6
2 tb Gelatin
2 c Cold water
3 Egg whites
1 c Sugar
Juice 2 lemons
1/8 ts Salt
Soften gelatin in 1/2 cup cold water. Dissolve over hot water. Add
remainder of water. Add sugar, salt, and lemon juice. Mix thoroughly.
Chill until partially set. Fold in stiffly beaten egg whites. Beat until
gelatin will hold its shape. Pile lightly in serving dish. Serve with soft
custard. 6 servings.
Mrs. Mary B. Anderson, Lucas, IA.
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