Raspberry Sponge
From The handy dictionary of cookery, 1890
Time to whisk the sponge is half an hour.
Presented as published in 1890. 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
1331Calories
38 gProtein
93 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories1331 kcal
Protein38 g
Carbohydrates93 g
Fiber1.7 g
Sugars61 g
Total Fat93 g
Saturated Fat52 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol270 mg
Sodium196 mg
Potassium2151 mg
Calcium580 mg
Iron1.7 mg
Magnesium191 mg
Phosphorus519 mg
Zinc3.2 mg
Copper0.6 mg
Manganese5.8 mg
Vitamin D2.3 mcg
Vitamin C86 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K5.6 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.3 mg
Folate37 mcg
Choline57 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 86. The excerpt below is the record exactly as published.
aspberry Spong’e. Soak three-quarters of an ounce of gelatine in a little cold water for an hour ; dissolve it, and mix with it quarter of a pint of raspberry juice made either from jam or fresh fruit ; add half a pint of cream, half a pint of milk, the juice of a lemon, sugar to taste, and the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.