Grape Sponge

Name: Grape Sponge
Ingredients: 1 sheet gelatine; + tbsp. sugar; 2 tsp. cold water; 3 tsp. lemon juice; 2 tsp. boiling water; 2 tbsp. grape juice; 4 white of egg

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

145Calories

13 gProtein

23 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories145 kcal

Protein13 g

Carbohydrates23 g

Fiber0.2 g

Sugars17 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium24 mg

Potassium34 mg

Calcium11 mg

Iron0.7 mg

Magnesium4.1 mg

Phosphorus6.3 mg

Zinc0 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate6 mcg

Choline1 mg

Caffeine0 mg

Water161 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 67. The excerpt below is the record exactly as published.

GRAPE SPONGE. 1 sheet gelatine. + tbsp. sugar. 2 tsp. cold water. 3 tsp. lemon juice. 2 tsp. boiling water. 2 tbsp. grape juice. 4 white of egg

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