Sponge Drops
From What to Have for Dinner, 1905
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
733Calories
35 gProtein
92 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein35 g
Carbohydrates92 g
Fiber0 g
Sugars66 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium940 mg
Potassium391 mg
Calcium147 mg
Iron6.2 mg
Magnesium39 mg
Phosphorus529 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)2.3 mg
Folate168 mcg
Choline735 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 52. The excerpt below is the record exactly as published.
SPONGE DROPS. Whites 3 eggs 4 cup flour 4 cup powdered sugar 4 teaspoon salt Yolks 2 eggs 4 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.