vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apple Sponge
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
53Calories
6 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein5.9 g
Carbohydrates7.1 g
Fiber0 g
Sugars4.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium55 mg
Calcium3 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus5.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 45. The excerpt below is the record exactly as published.
Apple Sponge Make good apple sauce and flavor strongly with lemon. Add to each cup of sauce one tablespoon of gelatine measured after being dissolved. Put on ice and when it begins to get firm whip in the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.