vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maraschino Spongeacle
From The encyclopaedia of practical cookery, 1892
Serves 5
Presented as published in 1892. 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
792Calories
11 gProtein
98 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories792 kcal
Protein11 g
Carbohydrates98 g
Fiber1.3 g
Sugars87 g
Total Fat42 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Cholesterol142 mg
Sodium17 mg
Potassium285 mg
Calcium212 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus168 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A353 mcg
Vitamin E1.2 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate5.6 mcg
Choline33 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 462. The excerpt below is the record exactly as published.
Maraschino Spongeacle. Put lOoz. of sugar into a pan with lqt. of whipped cream, and when melted add 1 teacupful of whites of egg and | pint of Maraschino
Cook this with the app: pantry check, scaling, and the assistant.