Maple Sponge

Name: Maple Sponge
Ingredients: one envelope Knox Sparkling Gelatine; one and one-half cups cold water; two cups brown or maple sugar; one-half cup hot water; whites of two eggs; one cup chopped nut meats

From Durham cook book ..., 1921

Serve with custard made of yolks of eggs, sugar, salt, milk, and flavoring.

Presented as published in 1921. 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

1561Calories

7 gProtein

396 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1561 kcal

Protein6.9 g

Carbohydrates396 g

Fiber0 g

Sugars390 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium130 mg

Potassium536 mg

Calcium348 mg

Iron2.9 mg

Magnesium41 mg

Phosphorus16 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate4 mcg

Choline9.3 mg

Caffeine0 mg

Water530 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 54. The excerpt below is the record exactly as published.

MAPLE SPONGE. One envelope Knox Sparkling Gelatine, one and one- half cups cold water, two cups brown or maple sugar^ one-half cup hot water, whites of two eggs, one cup chopped nut meats

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