Sponge

Name: Sponge
Ingredients: } pint fruit syrup; | pint cider or water; 8 whites of eggs; 3 oz. sifted flour; Sugar to taste

From German cookery for the English kitchen, 1906

Presented as published in 1906. 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

2029Calories

60 gProtein

355 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories2029 kcal

Protein60 g

Carbohydrates355 g

Fiber0.3 g

Sugars180 g

Total Fat39 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium570 mg

Potassium691 mg

Calcium267 mg

Iron12 mg

Magnesium74 mg

Phosphorus884 mg

Zinc6.6 mg

Copper0.5 mg

Manganese1 mg

Vitamin D8 mcg

Vitamin C5.4 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.5 mcg

Vitamin B60.7 mg

Vitamin B123.6 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.2 mg

Niacin (B3)6.1 mg

Folate324 mcg

Choline1177 mg

Caffeine0 mg

Water363 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 78. The excerpt below is the record exactly as published.

Sponge.) } pint fruit syrup. | pint cider or water. 8 whites of eggs. 3 oz. sifted flour. Sugar to taste

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