vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Biscuits
From Cassell's dictionary of cookery, 1892
Serves 2
Ensure the oven is very brisk for proper baking.
Presented as published in 1892. 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
805Calories
27 gProtein
141 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories805 kcal
Protein27 g
Carbohydrates141 g
Fiber0 g
Sugars84 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium217 mg
Potassium305 mg
Calcium99 mg
Iron6.7 mg
Magnesium37 mg
Phosphorus374 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)4.9 mg
Folate184 mcg
Choline441 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1887. The excerpt below is the record exactly as published.
Sponge Biscuits. — Break six fresh eggs, and put the yolks and whites into separate bowls. Take out the specks, beat the yolks thoroughly, and add gi-adually, beating the mixture all the time, si.x ounces of powdered and sifted sugar, a dessert-spoonful of orange- flower water, the whites of the eggs whisked to a fiiTu froth, and, lastly, five ounces of flour
Cook this with the app: pantry check, scaling, and the assistant.