vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Sponge
From The Twin-city housewife, 1920
Serves 4
Recipe by Mrs. Watt Martin.
Presented as published in 1920. 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
469Calories
13 gProtein
96 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein13 g
Carbohydrates96 g
Fiber6.7 g
Sugars72 g
Total Fat5.8 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium347 mg
Potassium510 mg
Calcium197 mg
Iron9.1 mg
Magnesium37 mg
Phosphorus148 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C120 mg
Vitamin A105 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.7 mg
Folate124 mcg
Choline170 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 47. The excerpt below is the record exactly as published.
Orange Sponge One-half box of gelatine, juice of five oranges, one cup sugar, one pint boiling water and four eggs. Cover the gelatine with one- half cup water
Cook this with the app: pantry check, scaling, and the assistant.