Coffee Spongada
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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
2909Calories
43 gProtein
233 gCarbs
208 gFat
Full nutrition (33 nutrients)
Calories2909 kcal
Protein43 g
Carbohydrates233 g
Fiber0 g
Sugars188 g
Total Fat208 g
Saturated Fat129 g
Monounsaturated Fat60 g
Polyunsaturated Fat7.7 g
Cholesterol712 mg
Sodium76 mg
Potassium1379 mg
Calcium947 mg
Iron0.5 mg
Magnesium103 mg
Phosphorus834 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A1761 mcg
Vitamin E6 mg
Vitamin K18 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.7 mg
Folate28 mcg
Choline157 mg
Caffeine0 mg
Water676 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.
Coffee Spongada. — Have ready half a pint of black Mocha coffee, in which you have dissolved 4oz. to 8oz. of sugar (this is a matter of taste), aud when cold stir into it a gill of unwhipped egg whites and a quart of stiffly whipped cream, run it through a sieve into the freezer, and proceed as directed above, adding just before serving a little more sugar syrup and a glassful of cognac
Cook this with the app: pantry check, scaling, and the assistant.