vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Berwick Sponge Cake

Name: Berwick Sponge Cake
Yield: 4 servings
Ingredients: six eggs; three cups sugar; two cups flour; one teaspoon cream tartar; one cup cold water; one-half teaspoon saleratus; a little salt; the grated rind and half the juice of a lemon

From The new home cook book, 1896

Serves 4

Presented as published in 1896. 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

943Calories

17 gProtein

204 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories943 kcal

Protein17 g

Carbohydrates204 g

Fiber0.1 g

Sugars152 g

Total Fat9.1 g

Saturated Fat2.5 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol293 mg

Sodium121 mg

Potassium400 mg

Calcium60 mg

Iron5.2 mg

Magnesium28 mg

Phosphorus227 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1.5 mcg

Vitamin C0.2 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.4 mg

Folate139 mcg

Choline226 mg

Caffeine0 mg

Water124 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new home cook book (1896), page 137. The excerpt below is the record exactly as published.

BERWICK SPONGE CAKE. Fannie L. Beat six eggs two minutes (yolks and whites together) ; add three cups sugar, and beat five minutes ; two cups flour and one teaspoon cream tartar, and beat two min- utes ; add one cup cold water with one-half teaspoon saleratus dissolved in it, and beat one minute ; add the grated rind and half the juice of a lemon, a little salt

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