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
We are able to trace the history of meal recipes back into ancient history, in truth as far back into recorded history as the Egyptians, and potentially, even further back. Having said that, sadly, these old records were just very simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Closer to modern times, there were some books from the 1300s : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are not about the spicy food that is served today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of those days. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas caused an increase in cookery books, the majority of which still exist in private collections. During the succeeding few centuries, the upper-class families of Wesstern Europe strove to serve up the best banquets, and consequentially chefs and their collection of recipes were much in demand. However, it wasn`t until the nineteenth century the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down the recipes of their peers. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Lemon Sponge recipe.
