vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Russian Sponge
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
546Calories
16 gProtein
102 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories546 kcal
Protein16 g
Carbohydrates102 g
Fiber0 g
Sugars101 g
Total Fat9.3 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol367 mg
Sodium42 mg
Potassium45 mg
Calcium52 mg
Iron1.1 mg
Magnesium5.1 mg
Phosphorus138 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate53 mcg
Choline284 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 43. The excerpt below is the record exactly as published.
Russian Sponge One box gelatine; cover it with cold water and let stand one hour; beat the yolks of four eggs and one cup white sugar together. Stir in the gelatine and pour all into one quart boiling milk; flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.