Strawberry Sponge
From The pudding and pastry book, 1900
Presented as published in 1900. 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
568Calories
22 gProtein
112 gCarbs
3 gFat
Full nutrition (28 nutrients)
Calories568 kcal
Protein22 g
Carbohydrates112 g
Fiber2.6 g
Sugars44 g
Total Fat3.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Sodium537 mg
Potassium1511 mg
Calcium303 mg
Iron18 mg
Magnesium127 mg
Phosphorus240 mg
Zinc1.2 mg
Copper0.3 mg
Manganese3.4 mg
Vitamin C536 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Water1112 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 27. The excerpt below is the record exactly as published.
Strawberry Sponge 1 quart strawberries Powdered sugar 4 whites of eggs | pint boiling water 1 oz. isinglass
Cook this with the app: pantry check, scaling, and the assistant.