Orange Sponge

Name: Orange Sponge
Ingredients: 2 teaspoons gelatine; Juice and grated rind of | lemon; 4% cup sugar; I cup orange juice; 4 eggs; 2 tablespoons cold water

From Prestcold cold cookery, 1930

Presented as published in 1930. 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

3617Calories

7 gProtein

926 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories3617 kcal

Protein6.6 g

Carbohydrates926 g

Fiber0 g

Sugars923 g

Total Fat3.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium21 mg

Potassium469 mg

Calcium36 mg

Iron0.7 mg

Magnesium30 mg

Phosphorus49 mg

Zinc0.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C75 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate73 mcg

Choline2.1 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 7. The excerpt below is the record exactly as published.

ORANGE SPONGE 2 teaspoons gelatine Juice and grated rind of | lemon 4% cup sugar 2 tablespoons cold water I cup orange juice 4 eggs

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