vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Sponge
From Scientific cooking with scientific methods, 1911
Serves 5
Use large berries split in halves to decorate the sponge, and some strawberry leaves and whole berries for the plate.
Presented as published in 1911. 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
863Calories
10 gProtein
58 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein9.5 g
Carbohydrates58 g
Fiber0.3 g
Sugars46 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol193 mg
Sodium105 mg
Potassium199 mg
Calcium132 mg
Iron1.7 mg
Magnesium14 mg
Phosphorus112 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate8 mcg
Choline2 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 109. The excerpt below is the record exactly as published.
Strawberry Sponge. 2 tablespoons granulated 1 cup sugar. gelatine. 1 tablespoon lemon juice. % cup cold water. 1 cup strawberry juice. Vs cup boiling water. Whites 4 eggs. 1 quart cream whip
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