{"id":4188,"slug":"fruit-sponge","title":"Fruit Sponge","description":"From Foods that will win the war and how to cook them (1918) (1918) by C. Houston Goudiss: Alberta M. Goudiss.","ingredients_raw":["2 tablespoons gelatine softened in 1/3 cup cold water","1 pint clabbered milk, or fruit juice","1 cup sugar","1 teaspoon vanilla","1 cup crushed fruit","2 egg whites"],"ingredients_norm":["gelatine softened in cup cold water","clabbered milk or fruit juice","sugar","vanilla","fruit","egg white"],"steps":["Mix gelatine with milk.","Add sugar.","When it begins to thicken, beat with rotary beater.","Add vanilla and fruit.","Fold in egg whites and turn into mold.","Apple sauce, strawberries, rhubarb, pineapple or raspberries may be used."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/15464","source_ref":"pg:15464:206","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2124d83274708a270bff3e462d27f1e4d5d0b28d1c5b871cda806a81785d7ce1","created_at":"2026-08-02T16:13:58Z","updated_at":"2026-08-02T16:13:58Z","notice":"Historical recipe (1918), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fruit-sponge"}