vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Drops
From The Times cook book, no. 2, 1905
Serves 2
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
955Calories
23 gProtein
198 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories955 kcal
Protein23 g
Carbohydrates198 g
Fiber0 g
Sugars97 g
Total Fat9 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium584 mg
Potassium277 mg
Calcium329 mg
Iron8.9 mg
Magnesium44 mg
Phosphorus381 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.5 mg
Folate236 mcg
Choline221 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 98. The excerpt below is the record exactly as published.
SPONGE DROPS. Miss A. Fergu- son, 2637 Severance street, Los Angeles.— Beat together until smooth and light the yolks of three eggs and a cup and a half of pow- dered sugar. Stir in lightly two cups of flour and two scant teaspoons of baking powder sifted together. Add half a cup of cold wa- ter and the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.