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Raspberry Sponge

Name: Raspberry Sponge
Yield: 3 servings
Ingredients: one ounce of gelatine; half a pint of cold water; a pint of boiling water; half a pound of sugar; half a pint of raspberry juice; the juice of two lemons; the whites of two eggs

From The housewife's referee, 1898

Serves 3

Presented as published in 1898. 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

658Calories

17 gProtein

151 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories658 kcal

Protein17 g

Carbohydrates151 g

Fiber4.5 g

Sugars109 g

Total Fat2.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium390 mg

Potassium1105 mg

Calcium206 mg

Iron12 mg

Magnesium110 mg

Phosphorus118 mg

Zinc1.3 mg

Copper0.4 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A0.7 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.9 mg

Folate60 mcg

Choline11 mg

Caffeine0 mg

Water330 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 148. The excerpt below is the record exactly as published.

Raspberry Sponge. — Soak one ounce of gelatine in half a pint of cold water for fifteen minutes ; then add a pint of boiling water. When cool, add half a pound of sugar, half a pint of raspberry juice, the juice of two lemons, and the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.