Apple Sponge

Name: Apple Sponge
Ingredients: 2 or 3 Apples, according to size; 2 ozs. Margarine; 2 ozs. Castor Sugar; 4 ozs. McDougall’s Self-raising Flour; 1 Egg; Little Milk

From McDougall's cookery book, 1950

Regulo Mark 5 380° Fahr. Middle of the oven. N.B.—Any stewed fruit may be used, but most of the juice should be omitted.

Presented as published in 1950. 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

1268Calories

19 gProtein

187 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1268 kcal

Protein19 g

Carbohydrates187 g

Fiber7.7 g

Sugars93 g

Total Fat52 g

Saturated Fat9.9 g

Monounsaturated Fat23 g

Polyunsaturated Fat17 g

Omega-30 g

Cholesterol186 mg

Sodium1437 mg

Potassium544 mg

Calcium432 mg

Iron6.5 mg

Magnesium43 mg

Phosphorus816 mg

Zinc1.5 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D1 mcg

Vitamin C14 mg

Vitamin A552 mcg

Vitamin E9.5 mg

Vitamin K55 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7 mg

Folate246 mcg

Choline178 mg

Caffeine0 mg

Water372 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 18. The excerpt below is the record exactly as published.

APPLE SPONGE | 2 or 3 Apples, according to size. 2 ozs. Margarine. 2 ozs. Castor Sugar. 4 ozs. McDougall’s Self-raising Flour. 1 Egg. Little Milk

Cook this with the app: pantry check, scaling, and the assistant.