Orange Sponge

Name: Orange Sponge
Ingredients: half an ounce of leaf gelatine; half a pint of water; the thin rind of one lemon; one orange; the strained juice of four oranges; two lemons; six ounces of loaf-sugar

From Puddings and Pastry à la Mode, 1889

Half can be coloured with cochineal.

Presented as published in 1889. 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

557Calories

24 gProtein

134 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories557 kcal

Protein24 g

Carbohydrates134 g

Fiber29 g

Sugars90 g

Total Fat2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium57 mg

Potassium2021 mg

Calcium458 mg

Iron3.3 mg

Magnesium121 mg

Phosphorus196 mg

Zinc0.9 mg

Copper0.9 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C648 mg

Vitamin A82 mcg

Vitamin E1.7 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.1 mg

Folate298 mcg

Choline81 mg

Caffeine0 mg

Water1286 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Orange Sponge. Soak half an ounce of leaf gelatine in half a pint of water for two or three hours ; put into a saucepan the thin rind of one lemon and one orange, and the strained juice of four oranges and two lemons ; add six ounces of loaf-sugar

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