2 each egg, separated
1 cup sugar
1 cup milk
3 tbsp flour
1 each lemon, juice of
1 each lemon, rind of
1 tbsp butter, melted
1 pinch salt
Directions
Mix the sugar and flour together and add the lemon juice and rind,
slightly beaten egg yolks, butter and salt. Stir in the milk and mix
well. Beat the whites until stiff and fold into the first mixture.
Pour into custard cups. Set the cups in pan with hot water and bake
at 350-F about 40 minutes. The sponge may also be baked in pie shell.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
Servings: 1 servings
Lemon Sponge Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Recipes as a concept can be tracked back into ancient history, in fact as far back as ancient Egypt, and maybe even further. In practice though, in the main part, these ancient records were just very simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Much later, in Roman times a man called Apicius created a number of scripts detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main meal and dessert, something we still use today. Aspicius informs us how the cooks of Roman times made use of many different herbs, including a few you will know such as bay, mint and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new foods and spices led to an eruption in recipe publications, many of which are kept safe in academic collections. Over the succeeding few hundred years, the rich families of the West competed to lay on the most extravagent meals, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it was during the 19th century that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down popular recipes of the day. When we get to the twentieth century, cooking publications were highly popular mostly as a result of more people being able to read, increased leisure time and having more money to spend. The TV revolution brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Lemon Sponge recipe.
