Peach Sponge
From 365 desserts, 1900
Serve with cream.
Presented as published in 1900. 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
1414Calories
5 gProtein
364 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1414 kcal
Protein4.6 g
Carbohydrates364 g
Fiber11 g
Sugars331 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium64 mg
Potassium840 mg
Calcium36 mg
Iron2.5 mg
Magnesium47 mg
Phosphorus107 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A275 mcg
Vitamin E11 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate80 mcg
Choline34 mg
Caffeine0 mg
Water952 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 52. The excerpt below is the record exactly as published.
Peach Sponge. Cover y2 a box of gelatine with a y? cup of cold water, and soak a y2 hour. Press 1 qt. can of peaches through a sieve. Boil 1 cup of sugar and a ]/2 cup of water together for 3 minutes, add the gelatine, strain into the peaches and stir until they begin to thicken, then stir in the well beaten whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.