Bavarian Sponge

Name: Bavarian Sponge
Ingredients: 1 tb. gelatine; }i c. cold water; 1 c. orange juice; 3 tb. lemon juice; 1 c. sugar; 4 eggs; Lady fingers

From Canadian cook book, 1924

Presented as published in 1924. 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

926Calories

9 gProtein

228 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories926 kcal

Protein9.1 g

Carbohydrates228 g

Fiber0.1 g

Sugars222 g

Total Fat1.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium23 mg

Potassium504 mg

Calcium36 mg

Iron0.4 mg

Magnesium32 mg

Phosphorus54 mg

Zinc0.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C93 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate83 mcg

Choline5.5 mg

Caffeine0 mg

Water380 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 82. The excerpt below is the record exactly as published.

BAVARIAN SPONGE. 1 tb. 23^ tb. 2T. 23^ tb. 1 tb. gelatine. }i c. cold water. 1 c. orange juice. 3 tb. lemon juice. 1 c. sugar. 4 eggs. Lady fingers

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