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Berwick Sponge Cake

Name: Berwick Sponge Cake
Yield: 5 servings
Ingredients: Beat six eggs, yolks and whites together; three cups of sugar; two cups of flour; two teaspoonfuls of cream of tartar; one cup of cold water; one teaspoonful of saleratus; the grated rind and half the juice of a lemon; two more cups of flour

From Kirmess cook book, 1907

Serves 5

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

928Calories

19 gProtein

201 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories928 kcal

Protein19 g

Carbohydrates201 g

Fiber0.6 g

Sugars121 g

Total Fat7.6 g

Saturated Fat1.9 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol223 mg

Sodium92 mg

Potassium571 mg

Calcium61 mg

Iron6.9 mg

Magnesium36 mg

Phosphorus230 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D1.2 mcg

Vitamin C11 mg

Vitamin A96 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.8 mg

Folate191 mcg

Choline177 mg

Caffeine0 mg

Water121 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 183. The excerpt below is the record exactly as published.

BEBWICK SPONOE CAKE. Mrs, George W. Case. Beat six eggs, yolks and whites together two nuniites, add three cups of sugar^ and beat five minutes ; two cups of flour with two teaspoonfuls of cream of tartar^ and beat two minutes; one cup of cold water with one tea- spoonful of saleratus dissolved in it, and beat one min- ute; the grated rind and half the juice of a lemon, a lit- tle salt and two more cups of flour

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