vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Potato Sponge
From Royal Victoria cook book, 1900
Serves 1
Recipe by Mrs. JOHN ARDAGH.
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
665Calories
22 gProtein
136 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein22 g
Carbohydrates136 g
Fiber16 g
Sugars11 g
Total Fat5.4 g
Saturated Fat1.8 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol186 mg
Sodium116 mg
Potassium3257 mg
Calcium118 mg
Iron7 mg
Magnesium179 mg
Phosphorus527 mg
Zinc2.9 mg
Copper0.9 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C148 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B62.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8 mg
Folate136 mcg
Choline238 mg
Caffeine0 mg
Water632 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 44. The excerpt below is the record exactly as published.
POTATO SPONGE.—Set the night before a small quantity of dough as for bread, enough to fill an ordinary pudding dish, in which has been mixed 3 small potatoes. In the morning mix it with a little flour and 2 more potatoes, 1 beaten egg, butter size of an egg, 1 dessertspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.