Apricot Sponge

Name: Apricot Sponge
Ingredients: Make a pint of jelly from dried apricots; the whites of two or three eggs; one cup of thick cream

From The home science cook book, 1902

Presented as published in 1902. 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

2726Calories

20 gProtein

451 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories2726 kcal

Protein20 g

Carbohydrates451 g

Fiber7 g

Sugars311 g

Total Fat93 g

Saturated Fat51 g

Monounsaturated Fat21 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol613 mg

Sodium395 mg

Potassium858 mg

Calcium327 mg

Iron4.9 mg

Magnesium52 mg

Phosphorus453 mg

Zinc2.2 mg

Copper0.7 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C56 mg

Vitamin A160 mcg

Vitamin E1.8 mg

Vitamin K5.9 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.4 mg

Folate117 mcg

Choline359 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 80. The excerpt below is the record exactly as published.

Apricot Sponge. Make a pint of jelly from dried apricots, stewed and strained. When half cold beat in the whites of two or three eggs, or one cup of thick cream

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