Sponge Drops
From The practical cookbook, 1917
Presented as published in 1917. 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
1532Calories
39 gProtein
299 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1532 kcal
Protein39 g
Carbohydrates299 g
Fiber0 g
Sugars202 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium457 mg
Calcium138 mg
Iron11 mg
Magnesium59 mg
Phosphorus532 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline588 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 24. The excerpt below is the record exactly as published.
Sponge drops. Use vanilla for flavoring. Beat the whites of eggs till stiff and dry, then add sugar and continue beating. Mix in the yolks (well beaten), then flavor, and cut and fold in the dry ingredients
Cook this with the app: pantry check, scaling, and the assistant.