Sponge Drops

Original Recipe

Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffeecup of flour, in which one teaspoonful of cream of tartar and half a teaspoonful of saleratus are thoroughly mixed. Flavor with lemon. Butter tin sheets with washed butter and drop in teaspoonfuls about three inches apart. Bake instantly in a very quick oven. Watch closely as they will burn easily. Serve with ice cream.

Ingredients

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  • 1 froth three eggs and one teacup of sugar
  • 1 heaping coffeecup of flour
  • 1 teaspoonful of cream of tartar and half a teaspoonful of saleratus are thoroughly mixed
  • 3 inches apart
  • 1 very quick oven

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Instructions

  1. 1

    Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffeecup of flour, in which one teaspoonful of cream of tartar and half a teaspoonful of saleratus are thoroughly mixed.

  2. 2

    Flavor with lemon.

  3. 3

    Butter tin sheets with washed butter and drop in teaspoonfuls about three inches apart.

  4. 4

    Bake instantly in a very quick oven.

  5. 5

    Watch closely as they will burn easily.

  6. 6

    Serve with ice cream.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)