Sponge Cream
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 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
871Calories
6 gProtein
25 gCarbs
84 gFat
Full nutrition (31 nutrients)
Calories871 kcal
Protein5.7 g
Carbohydrates25 g
Fiber0.3 g
Sugars12 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium51 mg
Potassium590 mg
Calcium173 mg
Iron0.4 mg
Magnesium48 mg
Phosphorus164 mg
Zinc0.9 mg
Copper0 mg
Manganese1.4 mg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate2.8 mcg
Water149 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 33. The excerpt below is the record exactly as published.
SPONGE CREAM Ingredients : One ounce of Isinglass Half a pint of Cream Two tablespoonfuls of Raspberry Juice Sugar Lemon Juice.
Cook this with the app: pantry check, scaling, and the assistant.