Date and Ginger Sponge
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
2624Calories
18 gProtein
268 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories2624 kcal
Protein18 g
Carbohydrates268 g
Fiber14 g
Sugars220 g
Total Fat172 g
Saturated Fat98 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol497 mg
Sodium162 mg
Potassium1804 mg
Calcium514 mg
Iron5.3 mg
Magnesium140 mg
Phosphorus507 mg
Zinc2.6 mg
Copper0.4 mg
Manganese5.7 mg
Vitamin D1.2 mcg
Vitamin C0.7 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate29 mcg
Choline37 mg
Caffeine0 mg
Water415 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 20. The excerpt below is the record exactly as published.
DATE AND GINGER SPONGE. MRS. L. M. BAILEY. Put one-fourth box of gelatine in a cup half full of milk and soak twenty or thirty minutes, then dis- solve by standing over teakettle. Add to it four ounces of powdered sugar. Have ready one pint of cream that has been whipped, and mix with it lightly two tablespoons of preserved ginger, chopped fine, and DESSERTS 9] two tablespoons of the ginger syrup. Chop one-half dozen dates, as fine as possible
Cook this with the app: pantry check, scaling, and the assistant.