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Cold Sponge Roll, with Cream or Fruit

Name: Cold Sponge Roll, with Cream or Fruit
Yield: 8 servings
Ingredients: twenty-four eggs; one and one-half pounds of sugar; one and one-half pounds of flour

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 8

This is a favorite roll, used much in lunch rooms and restaurants.

Presented as published in 1907. 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

853Calories

28 gProtein

152 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories853 kcal

Protein28 g

Carbohydrates152 g

Fiber0 g

Sugars85 g

Total Fat16 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium216 mg

Potassium324 mg

Calcium101 mg

Iron7.4 mg

Magnesium41 mg

Phosphorus389 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)5.8 mg

Folate207 mcg

Choline441 mg

Caffeine0 mg

Water123 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 88. The excerpt below is the record exactly as published.

COLD SPONGE ROLL, WITH CREAM OR FRUIT. Take twenty-four eggs, one and one-half pounds of sugar, and one and one-half pounds of flour

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