vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Peach Sponge
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Serve with boiled custard sauce.
Presented as published in 1913. 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
512Calories
10 gProtein
111 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein10 g
Carbohydrates111 g
Fiber0.7 g
Sugars109 g
Total Fat5.2 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium90 mg
Potassium126 mg
Calcium40 mg
Iron1.1 mg
Magnesium12 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A97 mcg
Vitamin E1.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate30 mcg
Choline151 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 57. The excerpt below is the record exactly as published.
Peach Sponge. Boil 2 cups of water to 1 cup of sugar 20 minutes; skim; add J/2 c^^ drained peaches and cook until tender if not already so. Soak 1 tablespoon Plymouth Rock gelatine in the juice of the peaches and add to the fruit and juice of 1 orange. Stir until cold and slightly thickened. Then add whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.