Lemon Sponge, or Moulded Lemon Cream


  • Cream, 1 pint
  • rind of lemons 2 middling-sized, or 1½ large
  • isinglass, ¾ oz.
  • sugar, 7 oz.
  • juice of 1½ lemon.


Infuse in half a pint of cream the very thin rind of one large lemon, or of one and a half of smaller size; or, instead of this, rasp the fruit with the sugar which is to be used for the preparation. Add three-quarters of an ounce of fine isinglass, and when this is dissolved throw in seven ounces of sugar in small lumps. Do not boil the mixture, to reduce it, but let it be kept near the point of simmering, until the sugar and isinglass are entirely dissolved, and a full flavour of the lemon-rind has been obtained; then stir in another half-pint of cream, and strain the mixture immediately into a deep bowl or pan. When it is quite cold, add to it very gradually the strained juice of one lemon and a half, whisking the preparation well all the time; and when it begins to set, which may be known by its becoming very thick, whisk it lightly to a sponge, pour it into an oiled mould, and, to prevent its breaking when it is dished, just dip the mould into hot, but not boiling water; loosen the edges carefully, and turn out the cream: to save time and trouble the whisking may be omitted, and a plain lemon-cream take place of the sponge.

Obs.— For this, as for all other dishes of the kind, a little more or less of isinglass may be required according to the state of the weather, a larger proportion being needed in summer than in winter.