Aunt Milly’s Sponge Cake
From The Raleigh cook book, 1907
Presented as published in 1907. 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
5424Calories
150 gProtein
1034 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories5424 kcal
Protein150 g
Carbohydrates1034 g
Fiber0 g
Sugars682 g
Total Fat85 g
Saturated Fat25 g
Monounsaturated Fat29 g
Polyunsaturated Fat15 g
Omega-30.3 g
Cholesterol2976 mg
Sodium1152 mg
Potassium1734 mg
Calcium541 mg
Iron40 mg
Magnesium219 mg
Phosphorus2074 mg
Zinc14 mg
Copper1.3 mg
Manganese3.7 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A1280 mcg
Vitamin E8.4 mg
Vitamin K2.4 mcg
Vitamin B61.7 mg
Vitamin B127.1 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)5.7 mg
Niacin (B3)31 mg
Folate1102 mcg
Choline2352 mg
Caffeine0 mg
Water654 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 31. The excerpt below is the record exactly as published.
unt Milly’s” Sponge Cake. flourflour (light measure). Beat yolks and sugar till very light. Add the stifly-beaten whites, folding it in carefully. Next the flour gradually, beating only enough to mix well. Flavor with lemon juice or extract. Bake at once ina large pan, or small ones. 1% pounds sugar; 16 eggs
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