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Sponge Cake Meringue


  • stale sponge cake
  • 3 eggs
  • granulated sugar
  • 1 orange
  • juice of half a small lemon
  • 2 tablespoonfuls of melted butter
  • soda as large as a pea
  • 1 1/2 cups of milk
  • orange extract


Butter well a pudding dish, cover the bottom with slices of stale sponge cake about an inch thick, fit closely together. Beat the yolks of the eggs with three teaspoonfuls of granulated sugar, add the grated rind of half and the juice of one orange, the lemon juice, melted butter and stir in the soda into the milk, add this to the orange and egg and stir well together. Pour three-quarters of this mixture over the cake, set the dish in a pan of boiling water in the oven, and when the cake has absorbed the custard and no longer floats, add the remainder of the custard. While the pudding is baking make a meringue of the whites of eggs beaten to a stiff froth and three-quarters of a cup of granulated sugar, flavor with the grated rind of half an orange and a few drops of orange extract. Spread quickly over the pudding and bake fifteen minutes.


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The Golden Age Cook Book (1898).

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