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Barley Flour Sponge Cake
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
1014Calories
32 gProtein
154 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1014 kcal
Protein32 g
Carbohydrates154 g
Fiber8.3 g
Sugars101 g
Total Fat31 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5217 mg
Potassium245 mg
Calcium226 mg
Iron2.6 mg
Magnesium58 mg
Phosphorus222 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.2 mcg
Vitamin E5.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)3.7 mg
Folate1.5 mcg
Choline0.5 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 26. The excerpt below is the record exactly as published.
BARLEY FLOUR SPONGE CAKE Contributed by Albers Bros. Uilling Company. 1 Cup Barley Flour 1 Cup Sugar 2 Tablespoons Water (hot) 1'/i Teaspoons Baking Powder 4 Egg Yolks '/^ Teaspoon Nutmeg 1 Teaspoon Lemon Juice 4 Egg Whites Salt Grated Rind Vz Lemon
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