vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Currant Sponge
From The white ribbon cook book, 1894
Serves 3
Serve with whipped cream.
Presented as published in 1894. 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
530Calories
16 gProtein
104 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein16 g
Carbohydrates104 g
Fiber5.3 g
Sugars73 g
Total Fat7.5 g
Saturated Fat2.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol248 mg
Sodium462 mg
Potassium362 mg
Calcium168 mg
Iron13 mg
Magnesium29 mg
Phosphorus192 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C34 mg
Vitamin A108 mcg
Vitamin E0.8 mg
Vitamin K9.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate82 mcg
Choline208 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 122. The excerpt below is the record exactly as published.
urrant Spong-e — Cover % box of gelatine with cold water and let soak }4 hour; pour over a pint of boiling water, add % pint of sugar and stir over the fire for 5 minutes. Pour in ^ pint of red currant juice, strain into a tin pan, set on ice until the mixture begins to thicken, beat to a froth, add the well-beaten whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.