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Berwick Sponge Cake

Name: Berwick Sponge Cake
Yield: 10 servings
Ingredients: Six eggs; powdered white sugar, three cupfuls; sifted flour, four even cupfuls; cream of tartar, two teaspoonfuls; soda, one teaspoonful; one cupful cold water; one-half of a lemon

From The Rural cook book, 1907

Serves 10

Let it bake without opening the oven door.

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

463Calories

9 gProtein

100 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein9.3 g

Carbohydrates100 g

Fiber0.1 g

Sugars60 g

Total Fat3.8 g

Saturated Fat0.9 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol112 mg

Sodium46 mg

Potassium279 mg

Calcium29 mg

Iron3.4 mg

Magnesium18 mg

Phosphorus114 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C2.7 mg

Vitamin A48 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.4 mg

Folate95 mcg

Choline88 mg

Caffeine0 mg

Water56 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 81. The excerpt below is the record exactly as published.

erwic)^ Sponge Cake. — Six eggs ; powdered white sugar, three cup- fiils; sifted flour, tour even cupfuls; cream of tartar, two teaspoonf uls ; soda, one teaspoonf ul ; one cupful cold water, one-half of a lemon

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