Apricot Sponge
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Presented as published in 1915. 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
63Calories
1 gProtein
18 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein1.3 g
Carbohydrates18 g
Fiber1.4 g
Sugars8.7 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2.4 mg
Potassium310 mg
Calcium17 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A38 mcg
Vitamin E0.7 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate44 mcg
Choline11 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 23. The excerpt below is the record exactly as published.
Apricot Sponge. 1 box gran, gelatine in 1 C. cold water Soak 10 minutes and dissolve in — 2 C. boiling water 2 C, sugar 1 qt. (4 C.) apricot pulp (1 large can), 2 Tb. lemon juice if desired. Whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.