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Apple Sponge
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
518Calories
4 gProtein
98 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein4.2 g
Carbohydrates98 g
Fiber3.5 g
Sugars66 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium123 mg
Potassium361 mg
Calcium90 mg
Iron2.2 mg
Magnesium25 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A5.4 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate50 mcg
Choline9.2 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 58. The excerpt below is the record exactly as published.
Apple Sponge— Beat the yolks of three eggs with half a cupful of powdered sugar; flavor with lemon; beat for about 10 minutes; add to it the beaten whites of the eggs. Peel three big tender apples ; cut them in thin little slices; sift half n cupful of flour with half a teaspoonful baking powder
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