Orange Sponge
From The Samaritan cookery book, 1903
The yolks of the eggs may be made into a custard and eaten with the sponge, if desired.
Presented as published in 1903. 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
1391Calories
33 gProtein
332 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1391 kcal
Protein33 g
Carbohydrates332 g
Fiber22 g
Sugars310 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium67 mg
Potassium1638 mg
Calcium385 mg
Iron1.3 mg
Magnesium99 mg
Phosphorus137 mg
Zinc0.7 mg
Copper1.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C479 mg
Vitamin A99 mcg
Vitamin E1.6 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate279 mcg
Choline87 mg
Caffeine0 mg
Water1021 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 48. The excerpt below is the record exactly as published.
ORANGE SPONGE. i oz. of sheet gelatine. 1 2 bitter oranges. 1 breakfastcupful of cold water. £ lb. lump sugar. 3 sweet oranges. | 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.