Banana Sponge

Name: Banana Sponge
Ingredients: ^ of a box of gelatine; ^ of a cupful of cold water; I j5^ cupfuls of milk; 3 eggs; i cupful of sugar; 2 tablespoonfuls of lemon juice; )4 dozen bananas

From 365 tasty dishes, 1906

Serve chilled.

Presented as published in 1906. 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

1856Calories

39 gProtein

385 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories1856 kcal

Protein39 g

Carbohydrates385 g

Fiber19 g

Sugars307 g

Total Fat29 g

Saturated Fat12 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol602 mg

Sodium366 mg

Potassium3369 mg

Calcium577 mg

Iron4.6 mg

Magnesium260 mg

Phosphorus827 mg

Zinc4.6 mg

Copper0.7 mg

Manganese2 mg

Vitamin D6.5 mcg

Vitamin C75 mg

Vitamin A379 mcg

Vitamin E2.5 mg

Vitamin K4.1 mcg

Vitamin B63.1 mg

Vitamin B123.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)5.3 mg

Folate221 mcg

Choline578 mg

Caffeine0 mg

Water1122 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 17. The excerpt below is the record exactly as published.

Banana Sponge. Soak ^ of a box of gelatine in ^ of a cupful of cold water. Make a boiled custard with I j5^ cupfuls of milk, 3 eggs, i cupful of sugar and a pinch of salt. Add the soaked gelatine, stir until dissolved, strain and set aside until cold and beginning to thicken. Beat in 2 tablespoonfuls of lemon juice and )4 dozen bananas

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