Aunt Elinor's Sponge Cake

Name: Aunt Elinor's Sponge Cake
Ingredients: 5 eggs; H lb. powdered sugar; 1 lemon; }4, lb. pastry flour; ^ teaspoon salt

From The Aunts' Cook Book, 1922

Presented as published in 1922. 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

1675Calories

43 gProtein

325 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1675 kcal

Protein43 g

Carbohydrates325 g

Fiber2.8 g

Sugars225 g

Total Fat26 g

Saturated Fat7.9 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol930 mg

Sodium1529 mg

Potassium649 mg

Calcium188 mg

Iron6.1 mg

Magnesium63 mg

Phosphorus627 mg

Zinc4.1 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D5 mcg

Vitamin C53 mg

Vitamin A401 mcg

Vitamin E2.8 mg

Vitamin K0.8 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.4 mg

Folate129 mcg

Choline740 mg

Caffeine0 mg

Water294 g

As published

This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 32. The excerpt below is the record exactly as published.

Aunt Elinor's Sponge Cake 5 eggs H lb. powdered sugar 1 lemon }4, lb. pastry flour ^ teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.