vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Spanish Sponge

Name: Spanish Sponge
Yield: 1 servings
Ingredients: half a box of gelatine; one cup of milk; another cup of milk; five tablespoons of sugar; the beaten yolks of two eggs; the whites of the eggs beaten to a stiff froth; a teaspoon of vanilla

From The Toronto Cook Book, 1915

Serves 1

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

699Calories

32 gProtein

87 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories699 kcal

Protein32 g

Carbohydrates87 g

Fiber0 g

Sugars87 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol426 mg

Sodium227 mg

Potassium778 mg

Calcium651 mg

Iron1.1 mg

Magnesium63 mg

Phosphorus630 mg

Zinc2.9 mg

Copper0.3 mg

Manganese0 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E1.1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.6 mg

Folate53 mcg

Choline370 mg

Caffeine0 mg

Water451 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 44. The excerpt below is the record exactly as published.

Spanish Sponge Put half a box of gelatine in one cup of milk to soak. Put another cup of milk on the stove and when hot stir in five table- spoons of sugar, the soaked gelatine and the beaten yolks of two eggs. As soon as it becomes thick, take off and stir in the whites of the eggs beaten to a stiff froth, and a teaspoon of vanilla

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