vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Drops
From Original White House Cookbook, 1887
Serves 4
Serve with ice cream.
Presented as published in 1887. 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
345Calories
5 gProtein
59 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein5.4 g
Carbohydrates59 g
Fiber0 g
Sugars53 g
Total Fat3.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium57 mg
Potassium300 mg
Calcium26 mg
Iron1.1 mg
Magnesium9.3 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate28 mcg
Choline110 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 199. The excerpt below is the record exactly as published.
SPONGE DROPS. Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffeecup of flour, in which one teaspoonful of cream of tartar and half a teaspoonful of saleratus are thoroughly mixed. Flavor with lemon
Cook this with the app: pantry check, scaling, and the assistant.