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Raspberry Sponge
From Cassell's dictionary of cookery, 1892
Serves 2
Time: half an hour or more to whisk the sponge.
Presented as published in 1892. 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
657Calories
17 gProtein
46 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein17 g
Carbohydrates46 g
Fiber0.8 g
Sugars31 g
Total Fat47 g
Saturated Fat26 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol135 mg
Sodium98 mg
Potassium1075 mg
Calcium290 mg
Iron0.9 mg
Magnesium96 mg
Phosphorus259 mg
Zinc1.6 mg
Copper0.3 mg
Manganese2.9 mg
Vitamin D1.2 mcg
Vitamin C43 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate19 mcg
Choline28 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1485. The excerpt below is the record exactly as published.
Raspberry Sponge. — Soak three-quar- ters of an ounce of gelatine in a little cold ■water for an hour. Dissolve it, and mix with it a quarter of a pint of raspberry juice made either from jam or from the fresh fruit. Add half a pint of cream, half a pint of milk, the strained juice of a lemon, and as much sugar as is agreeable to the palate
Cook this with the app: pantry check, scaling, and the assistant.