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Orange Sponge
From Cassell's dictionary of cookery, 1892
Serves 4
Time: half an hour to clarify the isinglass. Sufficient for a quart mould.
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
499Calories
9 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories499 kcal
Protein9 g
Carbohydrates122 g
Fiber7.6 g
Sugars114 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium574 mg
Calcium133 mg
Iron0.4 mg
Magnesium34 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C168 mg
Vitamin A35 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate97 mcg
Choline29 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1038. The excerpt below is the record exactly as published.
Orange Sponge. — Dissolve an ounce of isinglass or gelatine in haK a pint of water. Strain the liquid, and when it is nearly cool add the juice of seven oranges, two of which should be bitter, and three-quarters of a poimd of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.