vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Drops
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
970Calories
64 gProtein
109 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories970 kcal
Protein64 g
Carbohydrates109 g
Fiber0 g
Sugars65 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1169 mg
Potassium61 mg
Calcium9.5 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.2 mg
Niacin (B3)2.8 mg
Folate66 mcg
Choline0 mg
Caffeine0 mg
Water403 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 113. The excerpt below is the record exactly as published.
SPONGE DEOPS. 8 egg whites 1 -3 cup flour 1-3 cup conf. sugar % t. vanilla 2 egg yolks Vs t- sa^
Cook this with the app: pantry check, scaling, and the assistant.