Raspberry Sponge

Name: Raspberry Sponge
Ingredients: x white of egg; i-oz. sugar; 1 tablespoonful lemon juice; $-oz. gelatine; J-pint sieved jam; ^-pint water

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

232Calories

18 gProtein

30 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories232 kcal

Protein18 g

Carbohydrates30 g

Fiber0 g

Sugars29 g

Total Fat4.9 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium106 mg

Potassium90 mg

Calcium44 mg

Iron1.1 mg

Magnesium13 mg

Phosphorus106 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C6 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate31 mcg

Choline153 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 10. The excerpt below is the record exactly as published.

Raspberry Sponge. x white of egg. i-oz. sugar. 1 tablespoonful lemon juice. $-oz. gelatine, J-pint sieved jam. ^-pint water

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