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Blackberry Sponge
From Lessons in cooking through preparation of meals, 1912
Serves 4
Other fruits may be used with this dessert, according to one's taste and convenience.
Presented as published in 1912. 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
48Calories
0 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein0.2 g
Carbohydrates7 g
Fiber0.3 g
Sugars7.1 g
Total Fat2.3 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol6.4 mg
Sodium1.5 mg
Potassium25 mg
Calcium5.6 mg
Iron0 mg
Magnesium3 mg
Phosphorus5.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.4 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 31. The excerpt below is the record exactly as published.
Blackberry Sponge Fill an earthen bowl closely with 2 c of small cubes of bread. Pour over the bread hot blackberry juice until the bread has absorbed all it will. Set the sponge aside in a cool place for several hours. When ready to use, turn from the bowl and serve with cooked blackberries, sugar and cream
Cook this with the app: pantry check, scaling, and the assistant.