vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Banana Sponge
From The housewife's referee, 1898
Serves 2
Serve with custard sauce.
Presented as published in 1898. 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
622Calories
19 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein19 g
Carbohydrates142 g
Fiber4.7 g
Sugars122 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium40 mg
Potassium649 mg
Calcium25 mg
Iron0.7 mg
Magnesium54 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate40 mcg
Choline23 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 135. The excerpt below is the record exactly as published.
Banana Sponge. — Soak one ounce of gelatine in a pint of cold water, add the juice of one lemon, and half a pint of castor sugar ; set over the fire till dissolved ; it must not boil. Strain through a wire sieve, and let it get cold. Take three bananas, whip them to a fine cream with an egg beater, whip as stiflly as possible the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.