Biscnit-Topte (Spongecake)
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
1855Calories
58 gProtein
324 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories1855 kcal
Protein58 g
Carbohydrates324 g
Fiber6.9 g
Sugars232 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.8 g
Omega-30.1 g
Cholesterol1488 mg
Sodium633 mg
Potassium1713 mg
Calcium302 mg
Iron8.7 mg
Magnesium124 mg
Phosphorus984 mg
Zinc5.8 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D8 mcg
Vitamin C13 mg
Vitamin A640 mcg
Vitamin E4.5 mg
Vitamin K1.2 mcg
Vitamin B61.6 mg
Vitamin B123.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)4.3 mg
Folate220 mcg
Choline1222 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 86. The excerpt below is the record exactly as published.
Biscnit-Topte. (Spongecake.) I teaspoonful grated lemon peel. 8oz. sugar. 8 eggs. 4 oz. cornflour or potato flour. I tablespoonful lemon juice
Cook this with the app: pantry check, scaling, and the assistant.