Sponge Drops, No. 2
From Miss Parloa's new cook book and marketing guide, 1880
Serves 10
These drops are nice for dessert or tea.
Presented as published in 1880. 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
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 163. The excerpt below is the record exactly as published.
Sponge Drops, No. 2. Three eggs, one and a half cupfuls of sugar, two of flour, half a cupful of cold water, one teaspoonful of cream of tar- tar, half a teaspoonful of saleratus
Cook this with the app: pantry check, scaling, and the assistant.