Raspberry Sponge
From Cox's manual of gelatine cookery (copyright), 1938
Fresh raspberries can be used if desired.
Presented as published in 1938. 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
393Calories
14 gProtein
67 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein14 g
Carbohydrates67 g
Fiber2.8 g
Sugars60 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium283 mg
Calcium83 mg
Iron2.4 mg
Magnesium21 mg
Phosphorus215 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C54 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline299 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 20. The excerpt below is the record exactly as published.
RASPBERRY SPONGE., Hive to six persons (A variation of Recipe No. 71) 4 oz. COX’S INSTANT. POWDERED GELATINE 1 tin of raspberries Juice of 4 lemon 2 ozs. sugar Angelica Whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.