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Orange Sponge

Name: Orange Sponge
Yield: 3 servings
Ingredients: the juice of six large oranges; one scant pint of cold water; four eggs; one cupful of sugar; half a package of gelatine

From Harper's cook book encyclopædia, 1902

Serves 3

Serve with powdered sugar and cream.

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

538Calories

16 gProtein

110 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories538 kcal

Protein16 g

Carbohydrates110 g

Fiber8.6 g

Sugars101 g

Total Fat7 g

Saturated Fat2.1 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol248 mg

Sodium111 mg

Potassium746 mg

Calcium189 mg

Iron1.6 mg

Magnesium47 mg

Phosphorus184 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D1.3 mcg

Vitamin C192 mg

Vitamin A146 mcg

Vitamin E1.3 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.1 mg

Folate141 mcg

Choline228 mg

Caffeine0 mg

Water521 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 193. The excerpt below is the record exactly as published.

Orange Sponge. — The juice of six large oranges, one scant pint of cold water, four eggs, one cupful of sugar, and half a package of gelatine

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