Grape Sponge

Name: Grape Sponge
Ingredients: 1 tb. gelatine; 3^ c. cold water; }/4 c. boiling water; 3 tb. sugar; 1 tb. lemon juice; % c. grape juice; 2 whites of eggs

From Canadian cook book, 1924

Presented as published in 1924. 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

471Calories

28 gProtein

68 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories471 kcal

Protein28 g

Carbohydrates68 g

Fiber0.7 g

Sugars56 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium347 mg

Potassium235 mg

Calcium141 mg

Iron6 mg

Magnesium38 mg

Phosphorus229 mg

Zinc1.5 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C62 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.1 mg

Folate72 mcg

Choline303 mg

Caffeine0 mg

Water1071 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 82. The excerpt below is the record exactly as published.

GRAPE SPONGE. 2T. 2 T. 14 T. 2tb. 1 tb. gelatine. 3^ c. cold water. }/4 c. boiling water. 3 tb. sugar. 1 tb. lemon juice. % c. grape juice. 2 whites of eggs

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