vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Ice
From The encyclopaedia of practical cookery, 1892
Serves 8
Presented as published in 1892. 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
806Calories
8 gProtein
137 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories806 kcal
Protein8.1 g
Carbohydrates137 g
Fiber0 g
Sugars135 g
Total Fat14 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.1 g
Cholesterol551 mg
Sodium29 mg
Potassium58 mg
Calcium69 mg
Iron1.4 mg
Magnesium3.5 mg
Phosphorus199 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate74 mcg
Choline418 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 133. The excerpt below is the record exactly as published.
Sponge Ice. — Put 21b. of sugar in a sugar-boiler with 1 pint of water, boil to a syrup, and pour it into a basin containing the yolks of two dozen lightly -beaten eggs. Work the mixture until nearly cold, put it into the freezer, and work well, adding, a little at a time, 1 pint of kirschenwasser or £ pint of maraschino or cura9oa, and then the whites of six eggs
Cook this with the app: pantry check, scaling, and the assistant.