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Strawberry Sponge

Name: Strawberry Sponge
Yield: 3 servings
Ingredients: One quart of strawberries; half a package of gelatine; one cupful and a half of water; one cupful of sugar; the juice of a lemon; the whites of four eggs

From Original White House Cookbook, 1887

Serves 3

Serve with sugar and cream.

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

488Calories

15 gProtein

94 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories488 kcal

Protein15 g

Carbohydrates94 g

Fiber0.9 g

Sugars83 g

Total Fat7.3 g

Saturated Fat2.1 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol248 mg

Sodium109 mg

Potassium624 mg

Calcium103 mg

Iron2.2 mg

Magnesium51 mg

Phosphorus208 mg

Zinc1.2 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D1.3 mcg

Vitamin C196 mg

Vitamin A107 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate36 mcg

Choline199 mg

Caffeine0 mg

Water471 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 227. The excerpt below is the record exactly as published.

STRAWBERRY SPONGE. One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs

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