Boiled Sponge Cake

Name: Boiled Sponge Cake
Ingredients: Four eggs; two cups sugar; two and a half cups flour; one teaspoonful baking powder; half pint boiling water

From The Elm City cook book, 1896

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

3159Calories

63 gProtein

683 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories3159 kcal

Protein63 g

Carbohydrates683 g

Fiber2.6 g

Sugars402 g

Total Fat26 g

Saturated Fat6.4 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol744 mg

Sodium1302 mg

Potassium775 mg

Calcium588 mg

Iron38 mg

Magnesium124 mg

Phosphorus865 mg

Zinc5.1 mg

Copper0.7 mg

Manganese2.6 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)2.6 mg

Niacin (B3)25 mg

Folate659 mcg

Choline594 mg

Caffeine0 mg

Water376 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 8. The excerpt below is the record exactly as published.

BOILED SPONGE CAKE. Four eggs, two cups sugar, two and a half cups flour, one tea- spoonful baking powder, ‘half pint boiling water

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