vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sponge Sandwiches
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Presented as published in 1899. 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
841Calories
15 gProtein
170 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories841 kcal
Protein15 g
Carbohydrates170 g
Fiber1.2 g
Sugars124 g
Total Fat12 g
Saturated Fat5.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium266 mg
Potassium457 mg
Calcium268 mg
Iron2.1 mg
Magnesium34 mg
Phosphorus327 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C9.4 mg
Vitamin A165 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate52 mcg
Choline187 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 96. The excerpt below is the record exactly as published.
SPONGE SANDWICHES. 3 eggs 1 pt. of milk Sugar Small sponge cakes Yanilla Preserve.
Cook this with the app: pantry check, scaling, and the assistant.