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Sponge Fingers

Name: Sponge Fingers
Yield: 2 servings
Ingredients: six eggs; a scant cupful of powdered sugar; one cupful of flour; the grated rind of one lemon; A little extra sugar will be required for sprinkling over the fingers.

From Miss Parloa's kitchen companion, 1887

Serves 2

Monitor oven temperature to prevent the fingers from spreading.

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

764Calories

26 gProtein

133 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories764 kcal

Protein26 g

Carbohydrates133 g

Fiber1.4 g

Sugars79 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium217 mg

Potassium363 mg

Calcium110 mg

Iron6.5 mg

Magnesium39 mg

Phosphorus373 mg

Zinc2.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C27 mg

Vitamin A241 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1 mg

Niacin (B3)4.4 mg

Folate176 mcg

Choline444 mg

Caffeine0 mg

Water165 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 393. The excerpt below is the record exactly as published.

Sponge Fingers. Use six eggs, a scant cupful of powdered sugar, one cupful of flour, and the grated rind of one lemon. A little extra sugar will be required for sprinkling over the ttngers.

Cook this with the app: pantry check, scaling, and the assistant.