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Orange Sponge
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
139Calories
6 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein5.5 g
Carbohydrates32 g
Fiber6.5 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium490 mg
Calcium113 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate82 mcg
Choline24 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 140. The excerpt below is the record exactly as published.
Orange Sponge. Make orange sponge the same as lemon, using a small pint of water and the juice of six large oranges. Peach Sponge. One pint of canned peaches, half a package of gelatine
Cook this with the app: pantry check, scaling, and the assistant.