Strawberry Spongada

Name: Strawberry Spongada
Ingredients: a quart of strawberries; 3oz. or 4oz. of caster sugar; 4oz. of loaf sugar; half a pint of water; the frothed whites of four eggs

From The "Queen" cookery books: Ices, 1902

Not strictly a spongada, but goes by that name.

Presented as published in 1902. 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

1157Calories

19 gProtein

272 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1157 kcal

Protein19 g

Carbohydrates272 g

Fiber0 g

Sugars242 g

Total Fat2.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium9.1 mg

Potassium1454 mg

Calcium161 mg

Iron2.4 mg

Magnesium115 mg

Phosphorus207 mg

Zinc1 mg

Copper0.3 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C536 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water1156 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.

Strawberry Spongada. — Stallc a quart of straw- berries, and sprinkle them well with 3oz. or 4oz. of •caster sugar, then crush them through a fine sieve. Have ready a syrup made by boiling together 4oz. of loaf sugar and half a pint of water for twenty minutes, and beat this into the strawberry j)ulp for five minutes, working it over ice ; then stir in quickly and lightly the frothed whites of four eggs

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