Banana Sponge

Name: Banana Sponge
Ingredients: 1 sheet gelatine; 4 tsp. sugar; 2 tsp. cold water; 1 tsp. lemon juice; 2 tsp. boiling water; 2 tbsp. banana pulp; 4 white of egg

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

359Calories

25 gProtein

20 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories359 kcal

Protein25 g

Carbohydrates20 g

Fiber0.1 g

Sugars18 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium307 mg

Potassium284 mg

Calcium119 mg

Iron4.2 mg

Magnesium25 mg

Phosphorus398 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C2 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate98 mcg

Choline589 mg

Caffeine0 mg

Water175 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 67. The excerpt below is the record exactly as published.

BANANA SPONGE, 1 sheet gelatine. 4 tsp. sugar. 2 tsp. cold water. 1 tsp. lemon juice. 2 tsp. boiling water. 2 tbsp. banana pulp. 4 white of egg

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