Orange Sponge
From A manual of gelatine cookery, 1904
Mould or heap on a dish to appear as rocky as possible.
Presented as published in 1904. 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
887Calories
36 gProtein
176 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories887 kcal
Protein36 g
Carbohydrates176 g
Fiber0 g
Sugars135 g
Total Fat6.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium142 mg
Potassium1830 mg
Calcium139 mg
Iron2.7 mg
Magnesium86 mg
Phosphorus242 mg
Zinc1.9 mg
Copper1.4 mg
Manganese1.5 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate32 mcg
Choline158 mg
Caffeine0 mg
Water801 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 21. The excerpt below is the record exactly as published.
ORANGE SPONGE. I oz. Goxs Gelatine. Juice of 2 large sweet Oranges 1 pint Water. and i large Lemon. 4 ozs. Loaf Sugar. Whisked white of I Egg
Cook this with the app: pantry check, scaling, and the assistant.