Maraschino Spongada

Name: Maraschino Spongada
Ingredients: 10oz. of sugar; a quart of whipped cream; the whites of enough eggs to fill a gill; half a pint of maraschino

From The "Queen" cookery books: Ices, 1902

Any liqueur can be used; cream should be faintly tinted.

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

3896Calories

43 gProtein

487 gCarbs

209 gFat

Full nutrition (33 nutrients)

Calories3896 kcal

Protein43 g

Carbohydrates487 g

Fiber6.4 g

Sugars436 g

Total Fat209 g

Saturated Fat129 g

Monounsaturated Fat60 g

Polyunsaturated Fat7.8 g

Cholesterol712 mg

Sodium86 mg

Potassium1425 mg

Calcium1058 mg

Iron1.5 mg

Magnesium112 mg

Phosphorus840 mg

Zinc4 mg

Copper0.4 mg

Manganese0 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A1765 mcg

Vitamin E6.1 mg

Vitamin K21 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.7 mg

Folate28 mcg

Choline166 mg

Caffeine0 mg

Water792 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.

oz. of sugar (this is a matter of taste), aud when cold stir into it a gill of unwhipped egg whites and a quart of stiffly whipped cream, run it through a sieve into the freezer, and proceed as directed above, adding just before serving a little more sugar syrup and a glassful of cognac, and finish off. Apricot Spongada. — Heel and stone suifi.cient apricots tcf produce, when sieved, one and a quarter pints of pulp, add to it the whites of six unwhipped eggs, and one and a quarter pints of sugar syrup, boiled to 38 degrees, strain it all into the freezing pot, and add just at the last a good liqueur-glass> ful of noyeau and sugar syrup, or simply use noyeau syrup. Finish off in the usual way. 110 ICES. Any very finely sieved frnit pulp can be used in this way. Maraschino Spongada. — Dissolve lOoz. of sugar in a quart of whipped cream, and when quite melted stir to it the whites of enough eggs to fill a giU, and half a pint of maraschino

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