Fruit Sponges

Name: Fruit Sponges
Ingredients: one pint of milk; the yolks of three eggs; one-half box of gelatin; one-half cup of sugar

From The home science cook book, 1902

Whipped cream may be added as a garnish.

Presented as published in 1902. 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

894Calories

35 gProtein

124 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories894 kcal

Protein35 g

Carbohydrates124 g

Fiber0 g

Sugars124 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium399 mg

Potassium940 mg

Calcium684 mg

Iron2.7 mg

Magnesium76 mg

Phosphorus789 mg

Zinc4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.6 mg

Folate71 mcg

Choline528 mg

Caffeine0 mg

Water544 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 80. The excerpt below is the record exactly as published.

Fruit Sponges. Make a soft custard with one pint of milk and the yolks of three eggs. Take from the fire and add one- half box of gelatin soaked in one-half cup of cold water, one-half cup of sugar

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