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Raspberry Sponge
From Cookery for every household, 1914
Serves 2
Sufficient for 3 or 4 persons. Can be served piled up on a glass dish with whole raspberries.
Presented as published in 1914. 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
425Calories
15 gProtein
76 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein15 g
Carbohydrates76 g
Fiber2.7 g
Sugars50 g
Total Fat7.8 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium117 mg
Potassium499 mg
Calcium117 mg
Iron2.6 mg
Magnesium58 mg
Phosphorus215 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.5 mcg
Vitamin C84 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate40 mcg
Choline224 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 711. The excerpt below is the record exactly as published.
Raspberry Sponge 1 lb. fresh raspberries. 3 oz. castor sugar. Rind and juice b lemon. \ oz. gelatine. 1 gill water. 3 whites of eggs. A few drops of car- mine. Pick the raspberries, crush them in a basin with the sugar, and rub them through a hair sieve. A wooden or silver spoon must be used for this, as metal would discolour the fruit. Put the gelatine (pink gelatine is best), water, and thinly-peeled lemon rind into a saucepan, and heat them slowly over the fire until the gelatine is dissolved. Strain into the raspberry puree, add the lemon juice. COLD SWEETS, JELLIES, AND CEEAMS 443 carmine, and the whites of eggs beaten to a stiff froth. Mix very lightly, pour all into a wet mould, and allow it to set. Turn out when wanted. Notes. — Another method of serving the sponge is to pile it up, when almost set, on a glass dish and to decorate it with a few whole raspberries. A few red currants mixed with the raspberries will help to improve the flavour. Sufficient for 3 or 4 persons. Probable cost, 9 d. white of an egg, and finish in the same way as Lemon Sponge (Recipe 1977). 1993. Wjne Jelly (Gelee au Vin) Make in the same way as Lemon Jelly (Recipe 1968), using a gill or more of sherry or other wine in place of some of the water and lemon juice. 1988. Rhubarb Mould or Jelly (Moule a la Rhubarbe) 1 lb. rhubarb. 6 oz. sugar. 1 gill water. Gelatine. A few drops of carmine
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