vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Foamy Sponge
From Delicacies, 1929
Serves 6
Serve in sherbet glasses and top with whipped cream.
Presented as published in 1929. 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
331Calories
4 gProtein
37 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories331 kcal
Protein4 g
Carbohydrates37 g
Fiber1.5 g
Sugars24 g
Total Fat20 g
Saturated Fat8.4 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol40 mg
Sodium38 mg
Potassium127 mg
Calcium57 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate5.6 mcg
Choline6.2 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 57. The excerpt below is the record exactly as published.
Foamy Sponge 1 pkg. Loganberry Jello % 11). marshmallows Yi pt. whipping cream y2 c. chopped nuts 1 T Sugar (in cream)
Cook this with the app: pantry check, scaling, and the assistant.