Grape Sponge

Name: Grape Sponge
Ingredients: Granulated gelatin, 2 tablespoons; Sugar (or the equivalent in sirup), 0.5 cup; Grape juice, 1 cup; Lemon juice, 1 cup; Boiling water, 1 cup; Two egg whites

From Use and preparation of food, 1919

This recipe can be adapted using different fruit juices.

Presented as published in 1919. 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

867Calories

26 gProtein

195 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories867 kcal

Protein26 g

Carbohydrates195 g

Fiber3.3 g

Sugars141 g

Total Fat2.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium582 mg

Potassium447 mg

Calcium200 mg

Iron16 mg

Magnesium52 mg

Phosphorus89 mg

Zinc0.5 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C208 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.2 mg

Folate120 mcg

Choline25 mg

Caffeine0 mg

Water681 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 115. The excerpt below is the record exactly as published.

Sugar (or the equivalent in sirup), 1 •Tuice of 2 orangps. cup. Juice of 3 lemons. Water, 1 quart. (jrat(Hl pineapple, h can. GRAPE SPONGE. G'l-anulated gelatin, 2 tablespoons. Sugar (or the equivalent in sirup), f Grai)e juice, 1 cup. cup. I.enion juice, i cup. Two egg whites. Boiling water, 1 cup

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