Peach Sponge
From A manual of gelatine cookery, 1904
If preferred, mould as Recipe 79, or use a border mould, and fill the centre with the peaches in a pile, decorating with the whipped cream.
Presented as published in 1904. 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
1212Calories
44 gProtein
236 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1212 kcal
Protein44 g
Carbohydrates236 g
Fiber2.8 g
Sugars229 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium275 mg
Potassium355 mg
Calcium130 mg
Iron3.7 mg
Magnesium34 mg
Phosphorus324 mg
Zinc2.1 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.2 mg
Folate90 mcg
Choline457 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 21. The excerpt below is the record exactly as published.
PEACH SPONGE. I oz. Cox's Gelatine. ^ lb. Loaf Sugar, i quart tin of Peaches. Whiskod whites of 3 Eggs. Juice of I Lemon. J gill of Water
Cook this with the app: pantry check, scaling, and the assistant.