Strawberry Sponge

Name: Strawberry Sponge
Ingredients: One-third of a box of gelatine; three tablespoonfuls of cold water; one cupful of sugar; one cupful of Strawberry juice; one tablespoonful of lemon juice; the whites of three eggs; one cupful and a half of thick cream

From Table Talk's illustrated cook book, 1906

Presented as published in 1906. 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

2313Calories

26 gProtein

246 gCarbs

140 gFat

Full nutrition (34 nutrients)

Calories2313 kcal

Protein26 g

Carbohydrates246 g

Fiber0 g

Sugars230 g

Total Fat140 g

Saturated Fat76 g

Monounsaturated Fat31 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol920 mg

Sodium316 mg

Potassium602 mg

Calcium303 mg

Iron3.1 mg

Magnesium41 mg

Phosphorus499 mg

Zinc2.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C67 mg

Vitamin A242 mcg

Vitamin E1.6 mg

Vitamin K8.9 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate74 mcg

Choline442 mg

Caffeine0 mg

Water593 g

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 26. The excerpt below is the record exactly as published.

STRAWBERRY SPONGE. One-third of a box of gelatine is soaked in three tablespoonfuls of cold water until soft. An equal amount of boiling water is added to one cupful of sugar and cooked until the sugar is dissolved, when the gelatine is added, and it is taken from the fire, strained, and one tablespoonful of lemon juice and one STRAWBERRY SPONGE. cupful of Strawberry juice added. As it chills and thickens the whites of three eggs are beaten until stiff and dry and one cupful and a half of thick cream

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