gluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Sponge
From Around-the-world cook book, 1913
Serves 3
Serve with a cold liquid sauce, flavored lightly with vanilla, or a thin custard made with the yolks of the eggs. Pineapple, raspberry, and blackberry sponge may be prepared in the same way.
Presented as published in 1913. 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
637Calories
14 gProtein
70 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein14 g
Carbohydrates70 g
Fiber0 g
Sugars67 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol328 mg
Sodium120 mg
Potassium171 mg
Calcium88 mg
Iron1.2 mg
Magnesium14 mg
Phosphorus178 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate33 mcg
Choline198 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 75. The excerpt below is the record exactly as published.
STEAWBERRY SPONGE Gelatin, % box, Sugar, 1 cup. Strawberry-juice, 2 cups, Eggs, 4, Cream, % pint. Vanilla, % teaspoon
Cook this with the app: pantry check, scaling, and the assistant.