vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Drops
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
798Calories
19 gProtein
161 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein19 g
Carbohydrates161 g
Fiber0.2 g
Sugars115 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium269 mg
Calcium71 mg
Iron5 mg
Magnesium30 mg
Phosphorus263 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C19 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate148 mcg
Choline297 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 22. The excerpt below is the record exactly as published.
Sponge Drops Half pound sugar, quarter pound flour, four eggs, whites and yolks, beaten separately, juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.