Strawberry Sponge

Name: Strawberry Sponge
Ingredients: Soak one third box of gelatine in one third cup of cold water.; dissolve in one third cup of boiling water.; add one cup of sugar.; juice of one lemon.; and one cup of strawberry juice.; Add the whites of three eggs beaten stiff.; and whip from one pint of cream.

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

2798Calories

31 gProtein

271 gCarbs

182 gFat

Full nutrition (34 nutrients)

Calories2798 kcal

Protein31 g

Carbohydrates271 g

Fiber3.7 g

Sugars232 g

Total Fat182 g

Saturated Fat100 g

Monounsaturated Fat40 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol1040 mg

Sodium518 mg

Potassium858 mg

Calcium449 mg

Iron8.9 mg

Magnesium59 mg

Phosphorus591 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C114 mg

Vitamin A243 mcg

Vitamin E1.7 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.8 mg

Folate103 mcg

Choline448 mg

Caffeine0 mg

Water755 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 25. The excerpt below is the record exactly as published.

STRAWBERRY SPONQE. Soak one third box of gelatine in one third cup of cold water; dissolve in one third cup of boiling water; add one cup of sugar, juice of one lemon, and one cup of straw- berry juice. Set vessel in a pan of ice water and stir ■ until it thickens. Add the whites of three eggs beaten* stiff; and whip from one pint of cream.

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