vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Strawberry Sponge
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
No method was recorded for this recipe.
Nutrition per serving
471Calories
12 gProtein
107 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories471 kcal
Protein12 g
Carbohydrates107 g
Fiber0.9 g
Sugars90 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium207 mg
Potassium167 mg
Calcium67 mg
Iron5.8 mg
Magnesium16 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate23 mcg
Choline3.7 mg
Caffeine0 mg
Water373 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 56. The excerpt below is the record exactly as published.
STRAWBERRY SPONGE. Gelatine, y2 box. Sugar, 1 cup. Water, y2 cup. Strawberry juice, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.