Fruit Sponge

Name: Fruit Sponge
Ingredients: 2 tablespoons gelatine; 1 cup sugar; 1 teaspoon vanilla; 4 cup cold water; 1 pint clabbered milk, or 2 egg whites; 1 cup crushed fruit

From Foods that will win the war, 1918

Apple sauce, strawberries, rhubarb, pineapple or raspberries may be used.

Presented as published in 1918. 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

1110Calories

66 gProtein

212 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1110 kcal

Protein66 g

Carbohydrates212 g

Fiber0 g

Sugars201 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium72 mg

Potassium13 mg

Calcium40 mg

Iron0.3 mg

Magnesium14 mg

Phosphorus6.6 mg

Zinc0.1 mg

Copper0.5 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0 mg

Folate4.9 mcg

Choline6.3 mg

Caffeine0 mg

Water1371 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 40. The excerpt below is the record exactly as published.

FRUIT SPONGE 2 tablespoons gelatine 1 cup sugar softened in 1 teaspoon vanilla 4 cup cold water 1 cup crushed fruit 1 pint clabbered milk, or 2 egg whites

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