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Cream Sponge Drops
From Superior cook book, 1905
Serves 1
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
916Calories
29 gProtein
158 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories916 kcal
Protein29 g
Carbohydrates158 g
Fiber0 g
Sugars130 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium321 mg
Calcium119 mg
Iron5.3 mg
Magnesium32 mg
Phosphorus430 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.3 mg
Folate144 mcg
Choline588 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 68. The excerpt below is the record exactly as published.
Cream Sponge Drops. Separate -i eggs, add gradually to the yolks 1 cup of ])owdered sugar: beat until light; then stir in carefully the whites of the eggs beaten to a stiff froth, then % ,of a cup of Dousman's Echo pastry flour.
Cook this with the app: pantry check, scaling, and the assistant.