vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sponge Cream Dessert
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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
780Calories
45 gProtein
87 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein45 g
Carbohydrates87 g
Fiber0 g
Sugars86 g
Total Fat29 g
Saturated Fat14 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol609 mg
Sodium258 mg
Potassium792 mg
Calcium679 mg
Iron1.7 mg
Magnesium66 mg
Phosphorus701 mg
Zinc3.3 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D7.4 mcg
Vitamin C0 mg
Vitamin A350 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate82 mcg
Choline514 mg
Caffeine0 mg
Water459 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 77. The excerpt below is the record exactly as published.
Sponge Cream Dessert. One pt. milk, ;] tablespoons gelatine, -"> tabh s[)()()]is sugar, 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.