vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Biscuits
From Consult me, 1902
Serves 8
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
606Calories
14 gProtein
126 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein14 g
Carbohydrates126 g
Fiber0.7 g
Sugars86 g
Total Fat7 g
Saturated Fat2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol233 mg
Sodium91 mg
Potassium190 mg
Calcium52 mg
Iron4.1 mg
Magnesium23 mg
Phosphorus181 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C13 mg
Vitamin A100 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.4 mg
Folate112 mcg
Choline185 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 472. The excerpt below is the record exactly as published.
SPONGE BISCUITS. — Beat the yolks of 10 eggs £ an hour. Add i£ lb. of sugar sifted, and whisk it well till it rises in bubbles. Then beat the whites to a strong froth, and whisk them well with the sugar and yolks. Beat in 14 ozs. of flour, with the rinds of 2 lemons grated
Cook this with the app: pantry check, scaling, and the assistant.