A Very Light Sponge Cake
From The St. Mungo cookery book, 1904
Recipe by Mrs. Guthrie, Ellenbank, Cathcart.
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
1285Calories
17 gProtein
308 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1285 kcal
Protein17 g
Carbohydrates308 g
Fiber4.4 g
Sugars194 g
Total Fat3.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.6 mg
Potassium545 mg
Calcium85 mg
Iron8.6 mg
Magnesium65 mg
Phosphorus174 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K7.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate236 mcg
Choline7.1 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 72. The excerpt below is the record exactly as published.
A VERY LIGHT SPONGE CAKE. 3 figgs- I 6 ozs. lump sugar. 5 ozs. of sifted flour. | i gill water.
Cook this with the app: pantry check, scaling, and the assistant.