Cream Sponge Balls

Name: Cream Sponge Balls
Ingredients: Yolks 3 eggs; # cup sugar; 2 tablespoons cold water; 1 tablespoon cornstarch; 1 teaspoon baking powder; 4 teaspoon salt; Whites 3 eggs; # teaspoon lemon extract

From What to Have for Dinner, 1905

Presented as published in 1905. 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

650Calories

18 gProtein

113 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories650 kcal

Protein18 g

Carbohydrates113 g

Fiber0.1 g

Sugars101 g

Total Fat15 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2807 mg

Potassium6.8 mg

Calcium265 mg

Iron0.6 mg

Magnesium2.4 mg

Phosphorus98 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.9 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water136 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 70. The excerpt below is the record exactly as published.

CREAM SPONGE BALLS. Yolks 3 eggs Flour # cup sugar 1 teaspoon baking powder 2 tablespoons cold water 4 teaspoon salt 1 tablespoon cornstarch Whites 3 eggs # teaspoon lemon extract

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